Tomato Potato Turkey Meat Loaf

MASHED POTATOES

1 1/2 pounds baby red potatoes, scrubbed

1/2 cup whole milk

4 tablespoons (1/2 stick) salted butter

1/2 teaspoon sea salt

MEAT LOAF

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 yello bell pepper, cored, seeded, and finely diced

2 tablespoons dried thyme

2 tablespoons dried basil

2 tablespoons dried oregano

TOMATO SAUCE

One 6-ounce can tomato paste

1/2 tablespoon olive oil

1/4 teaspoon granulated garlic

1/4 teaspoon sea salt

DIRECTIONS

Preheat the oven to 375 degrees. 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 or hand mixer to mash the mixture until completely smooth. Set aside.

While the potatoes are cooking, make the meat loaf 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 meat loaf mixture to the roasting pan and form it into an even log. Cover with a lid. (If using a casserole dish, cover with foil.) Bake the meat loaf for 40 minutes.

Uncover the pan ( don't be alarmed by the amount of juice- it will make the meat loaf 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!