Turkey and bread stuffing meatloaf with herb mashed potatoes

Ingredients:

• 4 tablespoons butter
• 2 Mackintosh apples, diced (cored)
• 3–4 small stalks celery, chopped
• 1 onion, chopped
• 1 bay leaf
• 2 cups store-bought bread filling or cubes of stale white bread
• 1 tbsp poultry seasoning
• 4 cups turkey or chicken broth
• 900 g of ground turkey
• 0.5 cup chopped fresh parsley
• 1 large egg
• 1/4 cup vegetable oil + more as needed
• 1/4 cup flour
• 900 g starchy potatoes, peeled
• 1 cup whole milk
• 1 package (140 g) of soft cheese with herbs
• 1/4 cup chopped fresh herb mix (recommended: chives, dill, thyme)

Preparation:

1. Preheat oven to 175°C.
2. In a medium skillet over medium heat, melt the butter. Saute the apples, celery, and onion with the bay leaf, salt, and pepper until softened, 10 minutes. Add the bread stuffing and moisten with 1–1.5 cups of broth; sprinkle with poultry seasoning. Let cool completely, then combine in a bowl with the ground turkey, salt, pepper, half the parsley, and egg.
3. Form 4 oval loaves, approximately 5 cm thick. Place on a wire rack on a baking sheet or on a parchment-lined baking sheet and lightly grease the surface to give it a shiny finish. Bake until golden brown, about 45 minutes, depending on the thickness of the meatloaf. Reheat the meatloaf in the oven. Place them in a shallow baking dish and cover with foil. To prevent the meatloaf from drying out, add a little broth..
4. Mashed potatoes:
   
   While the meatloaf is baking, boil the potatoes. Drain, then return them to the hot pan and mash with the milk, herb cheese, mixed herbs, remaining parsley, salt, and black pepper. Let cool completely and store in the refrigerator. Heat the mashed potatoes in a saucepan over medium-low heat, adding a little more milk as the potatoes heat through to soften them slightly..
   
   Gravy:
   
   In a saucepan, combine the butter with 1/4 cup flour and cook over medium heat for 10–15 minutes, until the mixture turns the color of peanut butter. Add plenty of hot pepper to the roux, then pour in a couple of cups of broth to thicken it, season with salt and pepper to taste. Serve the meatloaf, whole or sliced, with mashed potatoes and gravy.