Ingredients:

  • 1 medium sweet potato (baked or roasted), about 8 oz / 225 g cooked mashed (≈ 1 cup / 225 g)
  • 1 tablespoon extra-virgin olive oil (15 ml)
  • 1 small yellow onion, finely chopped (about 1 cup / 150 g)
  • 2 cloves garlic, minced (about 8 g)
  • 1.5 lb lean ground turkey (93% lean) — 680 g
  • 3/4 cup rolled oats (not instant) — 75 g
  • 1 large egg, beaten (50 g)
  • 1/4 cup plain Greek yogurt (or unsweetened applesauce) — 60 g
  • 2 tablespoons Worcestershire sauce (30 ml) or low-sodium soy sauce
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon smoked paprika (2 g)
  • 1/2 teaspoon dried thyme or oregano (1 g)
  • 1/2 teaspoon kosher salt (or 3/4 tsp table salt) — adjust to taste
  • 1/2 teaspoon freshly ground black pepper (1 g)
  • 2 tablespoons chopped fresh parsley (optional) (8 g)
  • 1/3 cup ketchup — 80 g (for glaze, optional)
  • 1 tablespoon pure maple syrup or honey — 15 ml (for glaze, optional)
  • 1 teaspoon Dijon mustard — 5 ml (for glaze, optional)

Instructions:

  1. Prepare the sweet potato: Roast at 400°F (200°C) for 40–50 minutes until very tender, or pierce and microwave on high 6–8 minutes, or use leftover mashed sweet potato. Cool 5–10 minutes, peel if needed, and mash until smooth (about 1 cup / 225 g).
  2. Sauté aromatics: Heat olive oil in a skillet over medium heat. Cook chopped onion until translucent and starting to brown, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. Preheat oven to 375°F (190°C). Lightly oil or line an 8x4 inch loaf pan, or prepare a parchment-lined rimmed baking sheet for a free-form loaf.
  4. Combine meatloaf mixture: In a large bowl, combine ground turkey, mashed sweet potato, sautéed onion and garlic, rolled oats, beaten egg, Greek yogurt, Worcestershire sauce, Dijon, smoked paprika, thyme, salt, pepper, and parsley. Gently fold until evenly combined—do not overwork.
  5. Check texture: Mixture should be moist but hold its shape when pressed into a loaf. If too soggy, add 1–2 tablespoons oats; if too dry, add 1 tablespoon yogurt or a splash of milk.
  6. Shape or pan: Transfer mixture to the prepared loaf pan and press evenly, or shape into a loaf on the prepared baking sheet, tucking ends under for a neat shape.
  7. Apply glaze (optional): Stir together ketchup, maple syrup (or honey), and Dijon. Brush about half of the glaze over the top of the loaf before baking and reserve the rest for finishing.
  8. Bake: Bake at 375°F (190°C) for 45–55 minutes. About 10–15 minutes before the end of baking, brush remaining glaze over the top and continue to bake until glaze sets and an instant-read thermometer inserted in the thickest part reads 165°F (74°C).
  9. Rest and slice: Remove loaf from oven, tent loosely with foil, and rest 10–15 minutes to firm up. Slice into 6–8 slices and serve.