- Extra-virgin olive oil
- 1 onion , finely diced
- 2 cloves garlic , minced
- 2 bay leaves
- 2 red bell peppers , cored, seeded and finely diced
- 2 tomatoes , halved, seeded and finely diced
- 1/4 cup fresh flat-leaf parsley , chopped
- 1 bottle (12 ounces) ketchup
- 1 Tbsp. Worcestershire sauce
- Kosher salt and freshly ground pepper
- 2 pounds ground turkey
- 3 eggs
- 2 fresh thyme sprigs , leaves removed
- Sea salt and freshly ground black pepper
- 3 slices white bread , crusts removed and torn into pieces
- 1/2 cup whole milk
- 2 pounds Yukon gold potatoes
- 2 pounds green beans
- 1/2 cup light extra-virgin olive oil
- 1 1/2 Tbsp. kosher salt
- 1 tsp. ground black pepper
In a large mixing bowl, soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground turkey and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish and thyme, and season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked. The patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish. Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender—it should spring back lightly when pressed. Remove the meatloaf from the oven, and let it cool a bit before slicing.
Boil potatoes in salty water and drain when tender. Break the potatoes up with a wooden spoon or potato masher to give a chunky consistency. Drizzle in the olive oil and season with salt and pepper. Roast the green beans on a roasting tray with salt and pepper until tender.
To serve, slice the meatloaf into thick slices and serve over the potatoes with a handful of the green beans and some of the remaining tomato relish on the side.