Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes

Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 414.2
  • Total Fat: 5.0 g
  • Cholesterol: 70.2 mg
  • Sodium: 856.1 mg
  • Total Carbs: 56.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 35.3 g

View full nutritional breakdown of Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes calories by ingredient
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Adapted from Rachael Ray. This is a great autumn meal served with green salad and crunchy bread. Yum-O! Adapted from Rachael Ray. This is a great autumn meal served with green salad and crunchy bread. Yum-O!
Number of Servings: 2


    2 large sweet potatoes (about 1.4 pounds), peeled and thickly sliced
    1/2 pound 99% ground turkey
    1/4 cup plain breadcrumbs
    1 scallion, white and green part only, finely chopped
    1 TBS finely chopped flat-leaf parsley
    .75 TBS fresh thyme leaves, chopped
    1/8 Cup Egg Substitute (or 1/2 egg)
    1/2 tsp fat free half-and-half
    Olive Oil Spray (Pam)
    1 TBS Light Buttery Spread
    1/3 cup red onion or shallot, finely chopped
    Juice of 1/2 orange plus 1 tsp grated peel
    1/2 TBS flour
    1/2 + approx. 1/3 cups chicken broth (low sodium)
    2 TBS brown sugar
    1/2 TBS ketchup
    1/2 TBS spicy mustard
    1/2 Worcestershire sauce
    1/2 tsp hot pepper sauce


1. In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
2. While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 2 oval patties about 1 inch thick. In a large skillet, heat the EVOO (or Pam) over mediumhigh heat. Add the patties and cook, turning once, until browned, about 15 minutes.
3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 1/3 cup or so chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 1 tablespoon brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
4. Mash the potatoes with 1/2 cups chicken broth. Stir in the remaining 1 tablespoon brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.

Number of Servings: 2

Recipe submitted by SparkPeople user GREENGIRL531.

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