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Italian Turkey Meatloaves with Mashed Potatoes and Peas

Two Stars Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    30 minutes


2 lb. Yukon Gold potatoes, scrubbed and quartered
1/2 cup plus 2 Tbsp. Hannaford 1% Lowfat Milk
1/3 cup Taste of Inspirations 3 Cheese Blend (shredded)
Salt and pepper
3/4 cup Hannaford Plum Tomato & Olive Oil Pasta Sauce
1/2 cup plain breadcrumbs
3 Tbsp. chopped fresh parsley, plus more for garnish
2 garlic cloves, minced
1 large egg
1 1/4 lb. Nature's Place 94% Lean Ground Turkey
2 cups Hannaford Petite Green Peas
Italian Turkey Meatloaves with Mashed Potatoes and Peas


1. Heat oven to 375 degrees. Place potatoes in a large saucepan and fill with enough cold water to cover by 1". Bring to a simmer over medium-high heat and cook until tender, 12 to 15 minutes. Drain, return to saucepan, and mash with a potato masher until mostly smooth. Stir in milk and cheese and season with salt and pepper to taste; cover to keep warm.
2. Meanwhile, combine 1/4 cup pasta sauce, breadcrumbs, parsley, garlic, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add turkey and mix with hands until just combined.
3. Divide and shape mixture into four small loaves and arrange on a parchment-lined baking sheet; spoon remaining 1/2 cup pasta sauce evenly over top. Transfer to oven and bake until centers register 165 degrees, 25 to 30 minutes.
4. While meatloaves are baking, place peas in a microwave-safe bowl and microwave on high until tender, about 2 minutes; cover to keep warm. Sprinkle meatloaves with parsley and serve with mashed potatoes and peas.
Source: Hannaford fresh Magazine, September - October 2018


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 570 kcal (29%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 4 g (20%)
Cholesterol 130 mg (43%)
Sodium 560 mg (23%)
Total Carbohydrates 66 g (22%)
Dietary Fiber 8 g (32%)
Protein 44 g (73%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a