Layered Turkey Meatloaf

This is a good way to use up leftover mashed potatoes (if you're lucky enough to have any) from your Thanksgiving feast. Baked in a spring form pan, this Layered Turkey Meatloaf is a real showstopper. 
Layered Turkey Meatloaf baked in a spring form pan.

I've seen a lot of savory dishes lately that are baked in spring form pans. Mostly they've been Italian inspired dishes like lasagna and things like that. What I love about this method of cooking and preparation is the bang you get with your presentation.
The Sunday staple of meatloaf and mashed potatoes has just been elevated to fancy company fare without any extra effort, and if you're using leftover mashed potatoes, the prep time on this is incredibly fast and easy and the rest of the work is done by the oven.

Layered Turkey Meatloaf baked in a spring form pan.

Since we're talking leftovers here, why not think about layering in some cranberry sauce, stuffing, mashed potatoes and some gravy to top it all off? Sounds good, right? You bet! Just be aware that your layers can not exceed the height of the spring form pan itself...so make sure your layers aren't too thick if you're doing more than three.

Layered Turkey Meatloaf baked ina spring form pan.

The day I made this Layered Turkey Meatloaf I used some leftover Celery Root Mashed Potatoes which was the perfect topper to the moist and meaty turkey loaf. However, what ever type of mashed potatoes you happen to have (even mashed sweet potatoes) will work with this technique. Just remember to have fun and layer in your favorite ingredients.

Here's how I made mine. The recipe follows:

Mix the meatloaf ingredients together in a large bowl. Press the mixture firmly into a spring form pan and bake the loaf on a baking sheet in a preheated oven for 1 hour.



Once the meatloaf is partially baked, top with the kale and mashed potatoes.




Bake until the meatloaf is cooked through and the mashed potatoes are hot. Top with cheese and chives. Allow the loaf to cool about 20 minutes and then remove the sleeve from the spring form pan. Slice and serve.



Layered Turkey Meatloaf baked in a spring form pan.

LAYERED TURKEY MEATLOAF   {PRINT THIS RECIPE}
Servings: 10-12       Prep Time: 15 minutes      Bake Time: 1 hour 45 minutes

2 pounds ground turkey
2 teaspoons salt
1 teaspoon pepper
1 can (15 ounces) diced tomatoes, drained
1 small red onion, grated
1 cup bread crumbs
1/4 cup Parmesan cheese
1 tablespoon rubbed sage
1 bag (16 ounces) frozen chopped kale, thawed and squeezed dry
1/8 teaspoon freshly grated nutmeg
3 cups prepared mashed potatoes
1 cup shredded sharp cheddar cheese
3 tablespoons chopped chives

-Preheat oven to 350 degrees.
-In a large bowl, combine the first 8 ingredients. Mix well. Press the meatloaf mixture into the bottom of a prepared spring form pan that has been sprayed with cooking spray.
-Place the spring form pan onto a baking sheet and bake the meatloaf in a preheated oven for 1 hour.
-Remove the meatloaf from the oven and top evenly with the kale and the mashed potatoes.
-Increase the oven temperature to 425 and continue baking the for an additional 40 - 45 minutes.
-Top the mashed potatoes with the cheese and bake until the cheese melts. Top with chopped chives.
-Remove from the oven and allow the meatloaf to sit for at least 20 minutes. Release the spring form sides from the meatloaf and carefully place the loaf on a serving platter.
*Note - to prevent sliding of the pan bottom on the serving platter, fold a few wet paper towels on the plate before adding the meatloaf. The towels will help anchor the spring form pan bottom to the serving platter.
-Slice the meatloaf into wedges and serve.

Layered Turkey Meatloaf baked in a spring form pan.

Layered Turkey Meatloaf baked in a spring form pan.

I've decided to coordinate this layered turkey meatloaf along with my painted book lovers wine glasses. I just think the colors coordinate nicely and would make for a stunning presentation on any dinner table.

Book Lovers painted wine glasses / Kudos Kitchen by Renee

Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!

Until we eat again,




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