1. Heat oven to 375 degrees. Place potatoes in a large saucepan and fill with enough cold water to cover by 1". Bring to a simmer over medium-high heat and cook until tender, 12 to 15 minutes. Drain, return to saucepan, and mash with a potato masher until mostly smooth. Stir in milk and cheese and season with salt and pepper to taste; cover to keep warm.

2. Meanwhile, combine 1/4 cup pasta sauce, breadcrumbs, parsley, garlic, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add turkey and mix with hands until just combined.

3. Divide and shape mixture into four small loaves and arrange on a parchment-lined baking sheet; spoon remaining 1/2 cup pasta sauce evenly over top. Transfer to oven and bake until centers register 165 degrees, 25 to 30 minutes.

4. While meatloaves are baking, place peas in a microwave-safe bowl and microwave on high until tender, about 2 minutes; cover to keep warm. Sprinkle meatloaves with parsley and serve with mashed potatoes and peas.

Source: Hannaford fresh Magazine, September - October 2018