Tender tasty Italian Turkey meatloaf, simmered in wine-scented tomato sauce. Adapted from a recipe in the cookbook "Foods of Sicily and Sardinia"
- 1 pound all purpose potatoes (White, yellow, or Yukon golds)
- kosher salt
- 1 pound ground white or dark meat turkey
- 3 large garlic cloves, finely minced (1 ½ tablespoons)
- 4 tablespoons finely chopped Italian flat leaf parsley leaves
- 3 heaping tablespoons capers, drained and finely chopped
- 4 oil packed anchovy fillets finely chopped (optional, but highly recommended)
- Salt & fresh ground black pepper
- ¼ teaspoon dried oregano
- 3 tablespoons all-purpose flour, plus more for flouring your work surface (for gluten-free use gluten-free flour)
- ⅓ cup olive oil
- 1 cup dry white wine (Vermouth is a good choice)
- 1 28-ounce can good quality Italian plum tomatoes, pureed in a blender or food processor (see notes about canned tomatoes, below)
- Salt and fresh ground black pepper
- To Prepare the Meatloaf: Boil potatoes in salted water for 30-35 minutes, until very soft. Drain potatoes, set in a large bowl, and cool for 30 minutes. When cool, peel and grate potatoes, using the large holes on a hand cheese grater or in your food processor with the shredding blade attachment. (You can boil the potatoes up to a day ahead and store them in the fridge)
- In a large bowl combine grated potatoes, ground turkey, garlic, parsley, capers, anchovies, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons flour. Use your hands to fully combine everything.
- Sprinkle about 1/4 cup of flour on a cutting board or work surface. Pat the meat mixture together and set it on the floured surface. Roll it, coating it completely with flour, and shape it into a loaf that's about 3 inches high (make sure it's a good size to fit into your pot)
- To Cook The Meatloaf: Heat ⅓ cup olive oil over medium heat in a large heavy pot or Dutch oven with a lid. When oil is hot but not smoking, carefully transfer the meatloaf (I suggest using two spatulas) to the pot. Sauté for 2 minutes and then gently and carefully turn the meatloaf over and sauté for 2 minutes on the other side. Pour in the wine. Lift the loaf up a bit with the spatulas to let some of the wine slip underneath. Cover the pot. Lower the heat to a simmer. Cook for 15 minutes, shifting the loaf once or twice to allow the wine to get under it. Pour the pureed tomatoes over and around the meatloaf. Sprinkle in a pinch of salt and a few grinds of pepper. Cover the pot and simmer for 20 minutes more, basting the loaf, from time to time, with the sauce. Remove the pot from the heat and let the meatloaf rest, covered for a ½ hour.
- Carefully transfer the meatloaf to a platter. Just before serving, heat the sauce and pour it over the meatloaf. Slice meatloaf. Serve with sauce spooned on top. Garnish with parsley and capers.
Make This Gluten Free: There's only a small amount of flour in this recipe. It's used to coat the meatloaf before sautéing. In place of wheat flour, you can easily substitute white rice flour or your favorite gluten-free flour mix.
Notes On Canned Tomatoes: Canned pureed or crushed tomatoes can be used in this recipe but I have found that the quality is much better if you buy canned whole plum tomatoes and crush or puree them yourself. My favorite canned tomatoes are from the San Marzano region. My second favorite is Muir Glenn Organic or another organic brand.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Main Course
- Method: simmer
- Cuisine: Italian
Keywords: Turkey meatloaf, stovetop meatloaf, Italian meatloaf