- 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
Preheat the oven to 350°. Coat a skillet with a 2-count of oil and place over medium heat. Sauté the onion, garlic and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes. (Adding them at this point lets them hold their shape and prevents them from disintegrating) Stir in the parsley, ketchup and Worcestershire sauce. Season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat. You should have about 4 cups of relish.
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.