3 tablespoons all-purpose flour, plus more for work surface (for gluten-free use gluten-free flour)
⅓ cup olive oil
1 cup dry white wine (Vermouth is a good choice)
1 28-ounce can imported Italian plum tomatoes, drained and pureed in a blender or food processor
Boil potatoes in salted water for 30-35 minutes, until very soft. Drain and set aside in a large bowl for about ½ hour, to cool. Peel and grate potatoes, using the large holes on a hand cheese grater or in your food processor with the shredding blade attachment.
In a large bowl combine grated potatoes, ground turkey, garlic, parsley, capers, anchovies, oregano, 1 teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons flour. Use your hands to fully combine everything.
Sprinkle about ¼ cup of flour on your work surface. Pat the meat mixture together and set it on the floured surface. Roll it in the flour, making sure to coat it completely. Shape it into a loaf that's about 3 inches high, making sure it’s a good size to fit into your pot.
Heat olive oil over medium heat in a large heavy pot with a lid. When oil is hot but not smoking, use two spatulas to carefully transfer the meatloaf to the pot. Sauté for 2 minutes and then gently and carefully turn the meatloaf over and sauté for 2 minutes on the other side. Pour in the wine. Lift the loaf up a bit with the spatulas to let some of the wine slip underneath. Cover the pot. Lower the heat to a simmer. Cook for 15 minutes, shifting the loaf once or twice to allow the wine to get under it. Pour the pureed tomatoes over and around the meatloaf. Sprinkle a pinch of salt and a few grinds of pepper over the tomatoes. Cover the pot and simmer for 20 minutes more, basting the loaf, from time to time, with sauce. Remove the pot from the heat and let the meatloaf rest, covered for a 1/2 hour.
Carefully transfer the meatloaf to a platter. Just before serving, heat the sauce and pour it over the meatloaf. Slice and serve each slice topped with some sauce. Add parsley and capers to garnish, if you like.