Mini Mexican meatloaves with roasted garlic mashed potatoes

I don’t know about you, but my family tends to quickly tire of eating the same meals week in and week out. Given our propensity for inspired menus, my husband and I spend a fair amount of time brainstorming creative new dinner ideas. What that really looks like is him throwing out some crazy idea and me responding in one of two ways: (1) turning my nose up; or (2) quickly considering if and how it can be done. The recipe I’m sharing today was born out of precisely that process. He threw out an idea for Mexican meatloaf and I developed the recipe and glamorized it a bit with the roasted garlic mashed potatoes. We, of course, served it with margaritas. Shocker, I know. The whole family approved and this is one recipe that will continue to make an appearance on our table this fall and winter.

Mini Mexican meatloaves with roasted garlic mashed potatoes | Such the Spot

Mini Mexican meatloaves with roasted garlic mashed potatoes

Mini Mexican meatloaves with roasted garlic mashed potatoes

Ingredients

    For the meatloaf
  • 2 1/2 lbs ground turkey (preferably turkey thighs, not breast)
  • 2 eggs
  • 1/2 medium red onion, diced
  • 1 jalapeno, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 cup panko
  • 1/4 cup salsa + more for garnish
  • 3 tablespoons cilantro, chopped + more for garnish
  • 1 teaspoon smoked paprika
  • 1 heaping teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • For the mashed potatoes
  • 3 lbs. organic Yukon gold potatoes,
  • 6 tablespoons butter
  • 1 head garlic
  • olive oil
  • 1/2 cup heavy cream
  • 1/4 cup salsa
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • Optional garnishes: avocado, green onion, cilantro

Instructions

    To make the meatloaf:
  1. Line a baking sheet with foil.
  2. Preheat the oven to 350º. In a small saute pan, drizzle a couple teaspoons of olive oil. Add the onions and cook until translucent. Add jalapeno and cook a minute or two longer, until fragrant. Finally, add the garlic and cook just until fragrant--about 45 seconds. Remove onion mixture from heat and allow to cool completely.
  3. Combine turkey, eggs, panko, salsa, cilantro, paprika, cumin, salt, chili powder and cayenne in a large bowl. Add cooled onion mixture. Using your hands, mix until just combined--don't overmix.
  4. Divide the meat mixture into eight equal portions and shape into loaves on the prepared baking sheet. Top each loaf with a tablespoon of salsa. Bake for 40 minutes or until internal temperature reaches 160º.
  5. For the roasted garlic mashed potatoes:
  6. Cut the very top off of one head of garlic. Drizzle with olive oil. Wrap in foil and roast at 400º for 30 minutes. Remove from oven and allow cool. When cool enough to handle, peel away skin to remove roasted garlic cloves.
  7. Meanwhile, peel the potatoes and cut if necessary to make them equal size. Bring a large pot of water to boil over medium-high heat. Add the potatoes and cook until fork tender. Drain the water and mash the potatoes to break them up. Add roasted garlic cloves, butter, cream, salsa, paprika, and salt and pepper to taste. Mash to combine.
  8. Serve meatloaf over mashed potatoes. Top with additional salsa and optional garnishes if desired.
http://www.suchthespot.com/2014/11/mini-mexican-meatloaves-with-roasted-garlic-mashed-potatoes/

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