Meat and Two: Spicy Turkey Meatloaf + Creamy Smashed Potatoes + Fennel, Beet & Kale Greens


“Meat & threes.” You gotta love ‘em. Protein, starch, vegetable (and/or fruit) and bread — it’s all there, perfectly blanketing the plate with colors, nutrition and deliciousness.

I don’t often cook meat and threes. Mostly because it’s a lot of work to make for only two people (Hubs and I). I usually make a meat/protein and one. Tuna patties and broccoli; Beans and rice;  Baked Potato and Fish ….you get the picture.

But today I decided to step up and make a Meat and Two: Meatloaf, Mashed Potatoes and Cooked Greens.

It was really quite easy. The most time consuming thing was chopping up the potatoes and waiting on the meatloaf to cook. Oh, and having lots of dishes to clean. But that’s what husbands are for, right? ;)

I’d never made meatloaf before but figured it was pretty easy. So I looked up several different recipes and combined then all into this one, plus modifying it as I usually do.

Spicy Turkey Meatloaf + Creamy Smashed Potatoes + Fennel & Beet Greens

This meal was a amazingly satisfying. The turkey was perfectly moist spicy, the potatoes creamy and garlicy and the greens slightly bitter sweet. 



How I made it:

Sauteed: 1/2 red onion, 2 TBS minced garlic, small handful of chopped fennel in 2 TBS olive oil. Let it cool slightly.

Added it to 2 lbs raw ground turkey, 1/2 can Rotel, 1 cup bread crumbs (crushed stale homemade bread), dashes of salt, pepper and red pepper flakes and 2 beaten raw eggs. Mixed until all combined but did not overmix.

Poured into a greased 9×9 cast iron skillet and baked for 50 minutes on 350°F until a toothpick inserted in the middle came out clean and meat was not jiggly. Added sauce* 10 minutes before it was finished.



    • 1/4 cup ketchup
    • 1/4 cup Texas BBQ sauce
    • 2 TBS mustard
    • 2 TBS steak sauce
    • 1 TBS Cumin spice mix (you could use cumin + chili pepper + Italian seasoning)


Mashed Potatoes

Click to view recipe


Fennel, Beet & Kale Greens

How I made it:

Sauteed in a pan: 1/2 red onion, diced; 1 TBS minced garlic and a small handful of chopped fennel for about two minutes.

Added 3 cups (total) of chopped beet and kale greens and cooked on medium low for 5-10 minutes until wilted but still vibrant green (if you cook them too long they’ll taste funny), stirring every minute or two.

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