Rinse and dry Fresh Herbs (1 cup) and Mixed Vegetables (1 cup). Heat oven to 375 degrees F (190 degrees C). Prepare your mise en place: Remove stems from Collard Greens (8 ounce) and finely chop stems and leaves, keeping them separate.
Trim Turnip (4 ounce), and thinly slice. Grate Carrot (3/4 cup). Peel and halve the Yellow Onion (1/4 cup); grate one half and measure out 1/4 cup; dice the other Yellow Onion (1/2).
Place a deep pan over medium-high heat. Add Cooking Oil (1/2 teaspoon)and collard stems. Cook, stirring, 2-3 minutes.
Add diced onion and turnip; cook 1 minute.
Add collard greens leaves and Water (2 cup). Stir in 5ive Oaks® Traditional Pepper Jelly (1 tablespoon) and Salt (1/4 teaspoon). Bring to a boil, then reduce heat to achieve a slow and steady simmer. Cover and cook 25-35 minutes, or until greens and turnips are tender.
Taste and adjust seasoning; set aside. Remove and reserve 3/4 cup potlikker (cooking liquid), and combine in a small bowl with Bragg Liquid Aminos (1 package).
While greens are simmering, make meatloaf: In a mixing bowl combine Ground Turkey (12 ounce), carrot, measured onion, Salt (1/4 teaspoon) and remaining Bragg Liquid Aminos (1 package). Mix vigorously to thoroughly combine.
Divide meatloaf mixture in half, and shape each half on a heavy baking sheet into an oblong that is about 4 times longer than it is wide, and slightly thinner in the center than the ends. Bake 15 minutes. Remove from oven, and glaze each loaf with Southern Links BBQ Sweet & Tangy Sauce (1/4 cup).
Remove from oven, and glaze each loaf with mustard sauce. Bake 5 minutes more.
When fully cooked (loaves should be firm to the touch and/or reach an internal temperature of 165 degrees F/75 degrees C), remove from oven and let rest at least 5 minutes.
Transfer all drippings from meatloaves to a small saucepot, and add remaining Cooking Oil (1 1/2 teaspoon). Whisk in flour to thoroughly combine. Place over medium heat, and cook while whisking until the All-Purpose Flour (2 teaspoon) smells faintly nutty, 1-2 minutes.
While whisking rapidly, slowly add 3/4 cup reserved potlikker. Bring to a simmer, and cook, stirring, 2-3 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt. If gravy has become too thick, whisk in a splash of water.
Slice meatloaf. Serve topped with potlikker Gravy (to taste) and collard greens on the side.