Two comfort foods – a turkey meatloaf recipe and mashed potatoes – come together with grated zucchini for a healthy twist on a classic. Thank you to the Little Potato Co. for helping me to share this recipe with you.
It was nearly 20 years ago when we lived in New York City and I really learned to appreciate meatloaf. Growing up, my mum rarely made the classic meal and I always heard my friends complaining about meatloaf night at their houses. But when I walked into a Manhattan diner and I was told that meatloaf was the specialty, I decided to see what all the fuss was about. My opinion of meatloaf changed with a single bite. It was tender, filled with herbs and satisfying…everything comfort food should be.
Since we are partial to healthy recipes around here, I wanted to optimize the vitamins and nutrients in this recipe while also putting a twist on a classic. First stop – lean ground turkey. As turkey is known for drying out at times, I added plenty of moisture in the form of grated zucchini, grated onion and soy sauce. But when you have extra moisture, you must also have something to hold it all together.
In this case, those binders are an egg, whole wheat panko breadcrumbs and…mashed potatoes. That’s right, mashed potatoes! It’s like two classic comfort foods met and had the perfect little comfort food baby.
For the mashed potatoes, I used my favorite Creamer potatoes by The Little Potato Co. Specifically, I used their oven- and grill-ready garlic herb Creamers. They come in a foil container, complete with a seasoning packet. All you have to do is toss the potatoes with olive oil and the seasoning, and roast them (in the container) on the grill or in the oven. Thirty minutes later, you have perfect, golden brown roasted potatoes. Oh yeah, and the Creamers are packed with vitamins, minerals, antioxidants and fiber. A healthy bonus!
Once my boys tasted this, the younger one said, “Mum, I don’t get why people talk always talk about meatloaf like it’s a bad thing. It’s one of my favorite meals.” Success!
Other healthy recipes with Creamer potatoes:
Cookin’ Canuck’s Light Mashed Potatoes with Kale & Goat Cheese
Cookin Canuck’s Creamer Potatoes with Red Pepper Cashew Pesto
Cocoa Bean, The Vegetable’s Slow Roasted Za’atar Potatoes
The Cookie Writer’s Simple Vegetable Soup with Creamer Potatoes
Faithfully Gluten Free’s Hot Potato Salad (Mayo & Dairy Free)
Italian Turkey, Potato & Zucchini Meatloaf Recipe
|Serving Size||2 slices ||
|Amount Per Serving||As Served|
|Calories 75kcal Calories from fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Italian Turkey, Potato and Zucchini Meatloaf…Classic comfort food with a healthy twist! 152 calories and 4 Weight Watcher SmartPoints
- 1 lb. package Little Potato Co. oven-grill ready potatoes (garlic herb)
- 1 lb. lean ground turkey
- 1/2 medium onion, grated
- 3 garlic cloves, minced
- 1/2 cup grated zucchini
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup minced flat-leaf parsley
- 1 egg
- 2 tbsp soy sauce
- 1 tsp dried oregano
- 1/2 tsp ground pepper
- 1/4 tsp crushed red pepper flakes
- 1/2 cup marinara sauce (your favorite kind)
- Preheat the oven to 450 degrees F.
- Cook the Little Potato Co. potatoes according to the package directions. Transfer half of the potatoes to a medium-sized bowl. Set aside the remaining potatoes for another use (they could be served alongside the meatloaf).
- Mash the potatoes with the back of a fork until roughly mashed.
- Turn the oven temperature to 375 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
- In a large bowl, combine the ground turkey, mashed potatoes, onion, garlic, zucchini, breadcrumbs, parsley, egg, soy sauce, oregano, pepper and red pepper flakes. Stir to combine.
- Form the turkey mixture into an 8- by 5-inch rectangle on the prepared baking sheet.
- Brush the tomato sauce on the top and sides of the meatloaf.
- Bake until a thermometer inserted in the center of the meatloaf reads 170 degrees F, 45 to 50 minutes.
- Let the meatloaf rest for 5 minutes.
- Using a serrated knife, cut the meatloaf into ½-inch slices. Serve.
Disclosure: This post is sponsored by The Little Potato Company. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!