Turkey meatloaf for skeptics [crushed ranch-y potatoes] from Smitten Kitchen by Deb Perelman

  • scallions
  • carrots
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute baby Yukon Gold potatoes for baby red potatoes; and dill for a portion of the parsley.

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Notes about this recipe

  • Eat Your Books

    Can substitute baby Yukon Gold potatoes for baby red potatoes; and dill for a portion of the parsley.

  • Lyssquee on October 31, 2025

    I've made this twice. Meatloaf is good and moist. The potatoes were absolutely incredible the first time and just average the second, and I have no idea what I did differently. The glaze is too sweet for my taste, I used a different one.

  • Aggie92 on March 26, 2024

    I only made the meatloaf. It’s a solid recipe but not any better than the turkey meatloaf I regularly make. Due to the lack of parsley in my kitchen, I did substitute in 1 tsp of Italian seasoning. The glaze is delicious.

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