Turkey Meatloaf with Buttermilk Mash

• 170 g raw lean ground turkey — Raw 93% lean ground turkey
• 25 g rolled oats, finely ground — Old-fashioned rolled oats
• 140 g baby potatoes, halved — Raw baby potatoes
• 40 g cultured low-fat buttermilk — Cultured low-fat buttermilk
• 8 g lemon juice — Fresh lemon juice
• 4 g garlic, grated — Raw garlic
• 1 g dried thyme — Dried thyme leaves
• 0.7 g black pepper — Ground black pepper
• 4.5 g avocado oil — Avocado oil

Method

1. 1Preheat the ovenHeat the oven to 425°F and line up a rimmed sheet pan for the meatloaf and potatoes.425°FLook for: The oven indicates that it has fully reached 425°F.
2. 2Mix the turkey mixtureCombine the turkey, ground oats, 10 g buttermilk, garlic, half the thyme, and black pepper for 30 seconds.30 secLook for: The oats, buttermilk, garlic, thyme, and pepper are evenly distributed without the turkey becoming pasty.Safety: Wash hands and surfaces after handling raw turkey.
3. 3Shape the meatloafShape the turkey mixture into a compact 12 cm loaf on one side of the sheet pan.Look for: The loaf is even in thickness and holds together without wide cracks.
4. 4Arrange the potatoesToss the potatoes with the avocado oil and remaining thyme, then arrange them cut-side down away from raw turkey juices.Look for: The potatoes sit in one layer without touching the uncooked loaf.Safety: Use a separate clean utensil for the potatoes.
5. 5Bake the trayBake the loaf and potatoes at 425°F for 22 to 25 minutes.25 min · 425°FLook for: The potatoes have golden cut faces and crush easily with a fork.
6. 6Check the meatloafInsert a clean thermometer into the center of the loaf before removing the tray.165°FLook for: The center of the turkey meatloaf reads at least 165°F.Safety: Do not serve ground turkey below 165°F.
7. 7Rest the meatloafMove the cooked loaf to a clean board and rest it for 5 minutes before slicing.5 minLook for: The loaf feels firm and holds its juices when lightly pressed.
8. 8Mash the potatoes and serveMash the hot potatoes with the reserved 30 g buttermilk and lemon juice, then slice the loaf and serve it beside the mash.Look for: The mash is creamy with soft skins and the meatloaf slices cleanly.Safety: Keep the reserved buttermilk chilled until use and refrigerate leftovers within 2 hours.