Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes

It’s turkey time! Enjoy these turkey meatloaf burgers with spicy sauce and potatoes seasoned with herbs and a hint of orange. Mashed sweet potatoes complete the meal.


  • 4 large sweet potatoes (about 3 pounds), peeled and thickly sliced
  • Salt
  • 1-1/4 pounds ground turkey
  • Pepper
  • 2/3 cup breadcrumbs (a couple of generous handfuls)
  • 2 scallions, white and green parts only, finely chopped
  • 1/3 cup finely chopped flat leaf parsley (a generous handful)
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 large egg
  • 1 teaspoon whole milk or half-and-half
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 small red onion or 1 large shallot, chopped
  • Juice of 1 orange, plus 2 teaspoons grated peel
  • 1 tablespoon flour
  • 2 cups chicken stock
  • 4 tablespoons brown sugar, divided
  • 1/4 cup ketchup
  • 1 tablespoon spicy mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce


In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.

While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into four oval patties about 1 inch thick. In a large skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the patties and cook, turning once, until browned, about 15 minutes.

In a medium size saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken stock and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.

Mash the potatoes with 1-1 1/4 cups chicken broth. Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.

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