Turkey Meatloaf with Sweet Potato Topping (Gluten-Free)

Instructions

1. 1Preheat your oven to 175°C.
2. 2Peel the about 910 g of sweet potatoes and cut them into about 2.5 cm cubes. Place the cubed sweet potatoes in a pot and cover them with water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. Drain the sweet potatoes thoroughly. Add the 1/4 cup milk and 2 tablespoons maple syrup to the drained sweet potatoes and mash until smooth. Set this sweet potato mash aside.
3. 3In a large bowl, combine the about 910 g ground turkey, 1/2 cup almond flour, 1 egg, 1 onion (chopped), 2 cloves garlic (minced), 1/4 cup ketchup, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper.
4. 4Use your hands to mix all the ingredients in the bowl until they are evenly distributed. Be sure to incorporate everything thoroughly.
5. 5Press the meat mixture firmly into a loaf pan, shaping it into an even loaf.
6. 6Carefully spread the prepared sweet potato mash evenly over the top of the ground turkey mixture in the loaf pan.
7. 7Bake in the preheated oven for 55-60 minutes. The meatloaf is cooked through when it is firm to the touch and an instant-read thermometer inserted into the center registers 74°C.
8. 8Allow the meatloaf to rest in the pan for 10 minutes before slicing and serving. This resting period helps the juices redistribute, making the meatloaf more moist.

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