This Italian Turkey Meatloaf with Parmesan Rosemary Smashed Potatoes is the perfect way to turn that traditional ho-hum meatloaf dinner into something special! Marinara sauce and parmesan cheese not only make the meatloaf extra flavorful, but give it lots of moisture as well!
With the Super Bowl over it’s time to move on to Valentine’s Day. How many of you are really into the day of love? I enjoy it to a point, but it always feels so commercialized and forced. You have to buy a pink card with a heart on it, a box of chocolate and a dozen roses. What’s the excitement in that if it’s the same thing every year and something you feel that your husband, wife or significant other only did because they felt obligated to do it? I would much rather spend the day doing something with my husband that we both enjoy or have a nice dinner together rather than eat a bunch of chocolates that I’ll regret eating later. One of my favorite things to do for my husband on a special occasion should come as no surprise to you, I love to cook or bake him on of his favorite meals.
Last week I made this Italian Turkey Meatloaf with Parmesan Rosemary Smashed Potatoes and much to my surprise he loved it! He typically enjoys the food I make, unless it has a lot of vegetables or involves quinoa. However, when he asks for leftovers the next day I know he really liked it. Sure enough the next day for lunch he was asking if there was any meatloaf leftover!
Now meatloaf might not be the most romantic meal, but when you fancy it up and fill it with Italian flavors it suddenly becomes Valentine’s Day acceptable. The meatloaf is easy to make and pretty healthy because it uses lean ground turkey, which of course means extra calories for a special dessert! Turkey meatloaf gets a reputation for being dry and flavorless, but that’s the complete opposite of this Italian Turkey Meatloaf. Marinara sauce is added into the mixture along with parmesan cheese giving it tons of flavor and moisture.
Alongside this juicy meatloaf are the Parmesan Rosemary Smashed Potatoes. This was my first time making smashed potatoes and it won’t be my last! They are so easy! Just boil them until tender, smash them flat with a potato masher and top with a little olive oil, salt, pepper, parmesan cheese and fresh chopped rosemary. The potatoes are then baked in a super hot oven so they get nice and crispy. They were the perfect side dish for the fancy meatloaf! Do something unexpected and thoughtful for your Valentine this year and most importantly spend the day together just enjoying each other’s company.
Italian Turkey Meatloaf
- 1 pound lean ground turkey
- 1 cup marinara sauce, divided
- 1/4 cup panko breadcrumbs, use gluten-free if needed
- 1/3 cup shredded parmesan cheese
- 1/2 of a yellow onion, finely chopped
- 1/4 cup chopped flat leaf parsley
- 3/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 1 egg
- 1 tablespoon balsamic vinegar
- 1 teaspoon worcestershire
Parmesan Rosemary Smashed Potatoes
- 12 fingerling or baby potatoes, scrubbed clean
- Olive oil, kosher salt and freshly ground black pepper to taste
- 1/4 cup shredded parmesan cheese
- 2 teaspoons chopped fresh rosemary
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl whisk together 1/2 cup of marinara sauce along with the remaining ingredients.
- Using your hands lightly work the ground turkey into the marinara mixture until incorporated.
- Dump the meatloaf mixture onto the baking sheet and form into a loaf, approximately 8x4 inches.
- Spread the remaining 1/2 cup of marinara sauce over the top of the meatloaf and place it on the middle rack of the oven to bake.
- Bake for approximately 45-50 minutes or until a meat thermometer reads 160 degrees.
- Top the meatloaf with more shredded parmesan cheese approximately 10 minutes before it is finished baking if desired.
- Let the meatloaf rest for 10 minutes before cutting it.
Parmesan Rosemary Smashed Potatoes
- Place the potatoes in a large saucepan and fill it with just enough water to cover the potatoes.
- Salt the water then bring it to a boil.
- Once the water is boiling reduce the heat and simmer the potatoes for about 15-18 minutes or until they are fork tender.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Once the potatoes are cooked drain them then place them on the prepared baking sheet.
- Use a potato masher or the bottom of a measuring cup to smash them until they are about 1/2 and inch thick.
- Drizzle the tops of the smashed potatoes with a little olive oil, kosher salt, pepper and chopped rosemary.
- Place them on the middle rack of the oven to bake for about 20 minutes.
- Remove from the oven and sprinkle the parmesan cheese on top of each potato then place back in the oven to bake for another 2-3 minutes or until the cheese is melted.
- Sprinkle with more salt if desired and serve hot with the meatloaf.
TIP: Boil the potatoes and prep them while the meatloaf is baking. During the last few minutes of the baking time for the meatloaf turn the heat up to 400 degrees so the potatoes can go in as soon as the meatloaf is finished.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 487 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 174mg Sodium: 1025mg Carbohydrates: 30g Fiber: 4g Sugar: 6g Protein: 41g