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Recipe
Teriyaki Glazed Turkey Meatloaf with Mashed Sweet Potatoes and Steamed Green Beans
Serves
50
About
Elevate your therapeutic menus with a low-sodium, allergen-conscious twist on a comforting classic. This recipe utilizes Kikkoman® Gluten-Free Panko to achieve a reliable, easily sliceable texture that is safe for celiac-safe diets. Finished with a savory Kikkoman® Less Sodium Teriyaki Glaze, it delivers the bold, Umami-rich flavor profiles patients crave while easily aligning with strict cardiac and renal sodium restrictions. Paired with the mashed sweet potatoes and vibrant green beans, this dish provides an easy-to-prep, highly appealing meal that meets both nutritional mandates and patient satisfaction goals.
Ingredients
12 lbs. 8 oz. lean ground turkey
1 ½ qt. Kikkoman Gluten Free Panko
1 dozen large eggs
1 ½ qt. onion, diced
¼ cup minced garlic
3 ½ cups Kikkoman Less Sodium Teriyaki Glaze, divided
9 lbs. sweet potatoes peeled, cubed
¾ cup unsalted butter, melted
¾ cup sour cream
2 tsp. Kosher salt
4 lbs. 11 oz. (about 6 ¼ qt.) fresh green beans, trimmed
¼ cup fresh parsley, minced for garnish
Directions
- Preheat the oven to 375°F.
- Combine the ground turkey, panko, egg, onion, garlic, and 3 cups of the teriyaki glaze. Mix until well combined.
- Evenly transfer the turkey mixture to prepared loaf pans. Brush each loaf with the remaining teriyaki glaze and bake for 50-65 minutes or until cooked to 165°F and browned on top.
- While the meatloaf bakes, cover the sweet potatoes with cold water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the potatoes are fork-tender. Drain well.
- Mash the cooked potatoes, then stir in butter, sour cream, and salt. Keep warm.
- Steam the green beans until tender-crisp—season with salt and pepper as desired. Keep warm.
- Serve meatloaf slices with the mashed sweet potatoes and green beans and garnish with the parsley.
