Ingredients

The following ingredients have 6 Servings
  • 1 ½ pounds baby red potatoes
  • scrubbed
  • ½ cup whole milk
  • 4 tablespoons ( ½ stick) salted butter
  • ½ teaspoon sea salt
  • 3 pounds ground turkey
  • 1 cup tomato paste
  • 1 tablespoon sea salt
  • 2 tablespoons olive oil
  • 1 small red onion
  • finely diced
  • 14 garlic cloves
  • minced
  • 1 small yellow bell pepper
  • cored
  • seeded
  • and finely diced
  • 2 tablespoons dried thyme
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • One 6-ounce can tomato paste
  • ½ tablespoon olive oil
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon sea salt

Instruction

  • Preheat the oven to 375°F
  • Place the potatoes in a medium saucepan and cover with water
  • Bring to a boil, then reduce the heat and simmer until the potatoes are knife tender, 40 minutes
  • Drain the potatoes and return them to the hot pan
  • While the potatoes are still warm, add the milk, butter, and salt
  • Use a potato masher to mash the mixture until completely smooth
  • Set aside
  • While the potatoes are cooking, make the meatloaf mixture
  • Place the turkey, tomato paste, and salt in a large bowl
  • Heat the oil in a medium skillet over medium-high heat
  • Add the onion, garlic, bell pepper, and herbs and cook until the vegetables have softened, 5 to 6 minutes
  • Transfer the mixture to the ground turkey bowl
  • Using a spatula, stir the mixture thoroughly so all the ingredients are evenly distributed through the ground meat
  • Transfer the meatloaf mixture to a large roasting pan with a lid or 9 x 13-inch casserole dish and form it into an even log
  • Cover with a lid
  • (If using a casserole dish, cover with foil
  • ) Bake the meatloaf for 40 minutes
  • Uncover the pan (don’t be alarmed by the amount of juice- it will make the meatloaf nice and tender)
  • Using a spatula, frost the meat loaf with the mashed potatoes, completely covering the top and sides of the loaf
  • Return the pan to the oven (uncovered) and bake until the potatoes have slightly set and feel tacky, about 15 minutes
  • Remove from the oven and set aside
  • To make the sauce, combine the tomato paste, oil, granulated garlic, and salt in a medium bowl
  • Fill the empty tomato paste can with water, add it to the mixture, and stir until incorporated
  • Spread the tomato sauce evenly all over the potatoes, completely covering every inch
  • Bake, uncovered, until the tomato sauce sets and looks almost like red cake frosting, 20 minutes
  • Slice and serve immediately
  • Excerpt from The Family Table: Recipes and Moments from a Nomadic Life by Jazz Smollett-Warwell, Jake Smollett, Jurnee Smollett-Bell, and Jussie Smollett
  • Copyright © 2018 by Jazz Smollett-Warwell, Jake Smollett, Jurnee Smollett-Bell, and Jussie Smollett
  • Used with permission by Harper Collins PUBLISHER
  • All rights reserved
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