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Rollover Turkey Stuffin’ Meatloaf with Scallion Mashed Potatoes and Green Beans


  • 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

  • 6 tablespoons butter, divided (it sounds like a scary amount of butter, but it makes a ton of gravy used over two nights meals, so don’t worry too much)

  • 1 large onion, chopped

  • 5-6 ribs celery from the heart, with leafy tops, chopped

  • 1 bay leaf

  • Salt and black pepper

  • 1 bag stuffing cubes, such as Pepperidge Farm brand

  • 2 tablespoons poultry seasoning

  • 2 quarts chicken stock, divided

  • 3 pounds ground turkey or ground turkey breast

  • 2 eggs

  • 2 1/2 pounds Idaho potatoes (4-5 medium to large potatoes), peeled and cut into chunks

  • 1/2 cup reduced fat sour cream

  • 1 small bunch scallions, chopped

  • 1/2 cup milk

  • 1/4 cup flour

  • 1 pound green beans, trimmed


Pre-heat the oven to 400°F.

Heat a large skillet to medium-high heat and add 2 tablespoons EVOO and 2 tablespoons butter. When the butter has melted into the EVOO, add the onion, celery and bay leaf to the skillet, season with salt and pepper and cook until tender, 10 minutes. Add the stuffing cubes to the skillet, season with poultry seasoning and then moisten with 4 cups chicken stock. Remove the bay leaf. Place the stuffing in a bowl and cool.

Once cool enough to handle, add the turkey and eggs and season with salt and pepper. Mix the turkey with the stuffing. Form the meat mix into two long loaves on a nonstick baking sheet. Drizzle the loaves with EVOO and cook in the oven for about an hour, or until brown and cooked through (165°F internal temperature on a meat thermometer).  Wash your hands after handling the raw turkey.

Once the turkey loaves are about halfway done, start the sour cream and onion potatoes. Add the potatoes to a medium size pot, cover with cold water, bring to a boil and cook until tender, 12-15 minutes. Drain potatoes and return to hot pot. Add reduced fat sour cream, scallions, milk and salt and pepper, mash and smash to desired consistency and adjust seasoning to taste.

While the potatoes are boiling, start the gravy. Melt 4 tablespoons butter in a saucepot. Add flour and whisk 3-4 minutes. Whisk in the remaining 4 cups chicken stock and thicken for 6-7 minutes. Set aside half the gravy for tonight’s meatloaf and mashed potatoes and reserve the other half for the Enchil-lasagna.

Heat one inch of water to a boil, add salt and green beans, cook for 3-4 minutes and drain.

Serve one meatloaf with some mashed potatoes and green beans alongside and drizzle with stovetop chicken stock gravy. Save the other meatloaf for the Enchil-lasagna meal tomorrow night! This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to