Turkey Meatloaves with Sautéed Red Cabbage

Place sweet potato and butternut squash in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes.

Reserve ¼ cup cooking liquid (½ cup for 4 servings), then drain and return to pot.

Mash sweet potato and squash with 1 TBSP butter (2 TBSP for 4) and reserved cooking liquid until smooth; season with salt and pepper.

Keep covered off heat until ready to serve.

While sweet potato and squash cook, in a small bowl, combine ketchup, mustard, and ½ tsp sugar (1 tsp for 4 servings).

In a medium bowl, soak panko with ¼ cup water (½ cup for 4) until softened. Add beef*, half the Italian Seasoning (all for 4), salt (we used ¾ tsp; 1½ tsp for 4), and pepper.

Gently combine mixture, then form into two 1-inch-tall loaves (four loaves for 4); transfer to a baking sheet.

Evenly top meatloaves with half the ketchup mixture. Bake on middle rack for 10 minutes.

After meatloaves have cooked 10 minutes, remove sheet from oven. Carefully spoon remaining ketchup mixture over meatloaves. Return to middle rack and bake until cooked through, 5-10 minutes more.

Meanwhile, in a medium, preferably nonstick, pan, heat 2 tsp oil (4 tsp for 4 servings) over medium-high heat. Add cabbage, onion, salt, and pepper; cook, stirring occasionally, until lightly browned and softened, 5-6 minutes.

Add garlic; cook, stirring, until fragrant, 30-60 seconds. Stir in ¼ cup water (½ cup for 4); cook until water has evaporated, 1-2 minutes.