So I first made this for Mando years before we had any childrens. Once Nathan got to the point where he was eating solid meals I thought this would be great for him because I’m able to sneak him veggies he wouldn’t normally eat.
-1 red bell pepper
– 1 medium carrot
-1 medium onion
-3 or 4 cloves of garlic
-1 tbsp of olive oil
-2 pound of ground turkey
-1/2 cup of bread crumbs
-2 large eggs
-3 tbsp ketchup
-salt and pepper
Preheat the oven to 375. Put all the veggies in a food processor and pulse until the mixture is finely chopped. (The smaller, the better. The kids or husbands will be less likely to notice the veggies if they’re chopped smaller, but you don’t want to pulse the veggies into a paste.) In a medium skillet, add the olive oil, veggies, and salt and pepper and cook the veggies until soft. (6-7 minutes or so, I don’t time this lol just eye it.)
Tip: I usually wait until the veggies are done cooking before I start this next part, that way they’ve cooled down before I start mixing it together.
In a large mixing bowl combine the turkey, eggs, bread crumbs, ketchup, and cooled veggies and mix together with your hands. (You CAN use a spoon or something else to mix, but in all honesty, your best tool for this job is your own two hands. But, to each their own.)
Once everything is mixed together, pour the mixture into a loaf pan. I like to line the pan with foil(makes for an easier clean up) and bake for 1 hour.
Once out of the oven drain some of the grease and let it cool before cutting and serving.
Peel and wash about a pound and a half of russet potatoes. Chop into medium sized chunks and add to a pot of salted water.
Let them boil until cooked.
Once they’re cooked through(soft, but not mushy) drain them and add them to a bowl.
Get out your hand mixer (for some reason I always like whippin this thing out). Add veggie broth to the bowl of potatoes(a little at a time) and start mixen. Mix until smooth (adding as much broth as needed.)
Salt and pepper and butter to your liking.