Ingredients Weight Measure
Shallots, chopped 8 oz.
Canola oil 1-1/2 Tbsp.
Turkey breast, ground 3 lbs.
Panko breadcrumbs 6 oz.
Parmesan cheese, grated 1/4 cup
Eggs, whole, large 4 ea.
Ketchup 6 oz.
TABASCO® brand Chipotle Pepper Sauce 2-1/2 oz.
Garlic, chopped 2 tsp.
Oregano, ground 1 tsp.
Salt 1 tsp.
Chicken stock 3/4 cup

Mashed Potatoes

Ingredients Weight Measure
Idaho® Bakers, peeled 4-1/2 lbs.
Heavy cream 4 oz.
Butter 4 oz.
Sun-dried tomatoes, in oil, chopped 1/2 cup
Salt to taste

Cilantro-Jalapeño Vinaigrette

Ingredients Weight Measure
Cilantro 1 bunch
Rice wine vinegar 4 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Ginger, fresh, minced 1/4 tsp.
Salt 1/2 tsp.
Canola oil 12 oz.
Ingredients Weight Measure

Golden Tomato Sauce

Ingredients Weight Measure
Yellow (Golden) tomatoes, medium 5 ea.
Canola oil 4 oz.
White wine 4 oz.
TABASCO® brand Garlic Pepper Sauce 2 oz.
Oregano, ground 1/4 tsp.
Onion powder 1 tsp.
Salt 1/2 tsp.


Ingredients Weight Measure
Baby spinach, fresh, stemmed 1 lb.
Red peppers, roasted, 1/4 " dice 1/2 cup
Canola oil, to coat sauté pan 2 Tbsp.
Shoestring potatoes, fried crispy or fried leeks, for garnish as needed


  1. For Meatloaf, preheat oven to 350°F and oil the inside of 3 1-lb. loaf pans.
  2. Sauté shallots in canola oil until translucent and they start to caramelize.
  3. Place the ground turkey in a bowl with the breadcrumbs, cheese and shallots and mix together by hand.
  4. Next place the eggs, ketchup, TABASCO® Chipotle Pepper Sauce, garlic, oregano and salt in a separate bowl and stir until mixed.
  5. Pour this over the turkey mixture and use your hands to mix until a homogenous mass forms.
  6. Divide into 3 equal parts and place into loaf pans. Smooth the tops to even the loaf and then top each with 1/4 cup of chicken stock.
  7. Bake in oven for approximately 45 minutes or until meat thermometer reads 165°F.
  8. Remove and let set for 10 minutes, run a knife around the edge of each loaf and unmold onto a cutting surface.
  9. Cut each loaf into 8 equal slices, which will yield 12 portions of 2 slices each.
  10. For the Mashed Potatoes, peel and boil or steam the potatoes until fork tender.
  11. Heat the cream and butter together until the butter melts and stir in the sun-dried tomatoes and oil.
  12. Place the potatoes in a large mixing bowl and beat until mashed or put through a ricer. Add the cream mixture and stir until incorporated. Reserve, covered, in a warm oven.
  13. For the Cilantro-Jalapeño Vinaigrette, blanch the leaves of the cilantro bunch in boiling water for 5 seconds; then plunge the cilantro in some ice water to shock.
  14. Remove the stems from the bunch and place in a blender; add ingredients. Cover and puree on high for 2 minutes until smooth vinaigrette is formed. Pour into squirt bottle.
  15. For the Golden Tomato Sauce, core and rough-cut the tomatoes.
  16. Place in a blender or food processor, add all the rest of the recipe ingredients and puree for 3 to 5 minutes or until a smooth sauce is formed.
  17. Pour into a nonreactive pan and heat to a simmer. Adjust for salt.
  18. Plating: Sauté spinach with the diced red peppers until wilted and set aside in a warm place. On each warm plate, place a 5 oz. scoop of Mashed Potatoes just above the center of the plate. Pour approximately 2- 3 oz. Golden Tomato Sauce around the front of the mashed potatoes; then place 2 slices Meatloaf across the front half of the mash and onto the sauced area. Next, place the spinach/pepper mixture to the right of the mash; then drizzle the Cilantro-Jalapeño Vinaigrette over the sauce and the meatloaf.
  19. Garnish the top with crispy fried shoestring potatoes or fried leeks.

Yield: 12 servings