Sun-dried Tomato and Feta Meatloaf with Smashed Potatoes

This is seriously one of the best meals I've made in a while; meatloaf is really great comfort food for a fall or winter night, and this one is a knockout.  I owe a lot of credit to Giada De Laurentiis, since I adapted it from a recipe of hers in the cookbook "Giada at Home."  I served it with simply seasoned mashed potatoes since the meatloaf itself is so flavorful.  When I originally made this, I divided the recipe in half to make a small loaf, but I included the full recipe here:

For the meatloaf:

• 1 lb ground turkey meat (93/7 works well)
• 1/2 cup sun-dried tomatoes (first re-hydrated in hot water for 10 minutes, then chopped)
• 1/2 cup fresh breadcrumbs (pulse 1 - 2 pieces of toasted bread in a food processor)
• 1/3 cup chopped fresh parsley leaves
• 2 minced garlic cloves
• 2 egg whites
• 2 to 3 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 1 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes

For the smashed potatoes: 

• 1 pound fingerling or small red potatoes
• 2 tsp + 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup milk (warmed in the microwave)
• 1 tbsp butter
• 1/2 tbsp olive oil
• 1 tbsp freshly chopped parsley

Meatloaf:  In a large bowl, stir the bread crumbs, parsley, sun-dried tomatoes, garlic, egg whites, olive oil, feta, salt, black pepper and red pepper flakes.  Add the ground turkey and gently mix to incorporate the bread crumb-herb-cheese mixture.  Try not to handle it too much too keep the meatloaf moist and tender.  Pack the meat into a 9 x 5 loaf pan.  Bake in a 350 degree oven for 40 to 45 minutes (until meatloaf temperature reaches 165).  Remove from the oven and let sit 5 - 10 minutes (if there is excess fat on the top, spoon it away or use a paper towel).  Slice to serve.

Potatoes:  Scrub potatoes in cold water and place into a medium pot; if there are any large ones, cut them in half so that they all cook in the same amount of time.  Cover the potatoes with cold water and add 2 tsp of kosher salt.  Put the lid on the pot and heat over high heat to bring the water to a boil.  After the water boils, turn the heat down to simmer the potatoes for 13-15 minutes.  When they are fork-tender, drain out the water but keep the potatoes in the warm pot.  Add the butter, olive oil, 1 tsp salt and pepper; mash with a potato masher or fork (leaving the skins on).  Slowly add the milk and stir to combine until your potatoes are to  your desired consistency;  finish with the fresh parsley.  

Serve a couple slices of meatloaf with a heap of smashed potatoes and enjoy!