Turkey Meatloaf with Roasted Red Pepper Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Standing Time
25 mins
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Total Time
2 hrs 20 mins
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Servings
6 Servings
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Calories
273 kcal
-
Course
Main Course
-
Cuisine
American
Turkey Meatloaf with Roasted Red Pepper Sauce
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Here's some turkey meatloaf! Don't turn your nose up, it was super moist and delicious. You would never guess that there was a pound of mushrooms in it.
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Ingredients
For the Meatloaf:
- 1 & 1/2 cups onion finely chopped - use a food processor if you want
- 1 tablespoon garlic minced
- 1 teaspoon olive oil
- 1 medium carrot finely diced, use a food processor
- 12-14 ounces mushrooms stems removed and very finely chopped in a food processor
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 & 1/2 teaspoons Worcestershire sauce
- 1/3 cup parsley fresh - finely chopped
- 1/4 cup ketchup plus 1 tablespoon, divided
- 1 cup fine bread crumbs
- 1/3 cup 1% milk
- 1 egg lightly beaten
- 1 large egg white lightly beaten
- 1 & 1/4 pound ground turkey
For the Sauce:
- 1 garlic small head, 2 inches in diameter
- 1/2 pound plum tomatoes halved lengthwise
- 1 large red bell pepper 1/2 pound
- 1 teaspoon olive oil
- 1 & 1/2 teaspoons lemon juice fresh
- 1/2 teaspoon balsamic vinegar or to taste
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Instructions
- First make the sauce. Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, on a lightly oiled foil-lined baking sheet and sprinkle lightly with salt. Add the foil-wrapped garlic and whole bell pepper to the pan and roast vegetables in middle of oven for 40 minutes to an hour. Start checking it around 40 minutes to make sure you don't burn your beautiful veggies!
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth. At this point you can refrigerate the sauce for up to a week. Just stick it in the microwave when you need it.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool for a few minutes.
- Preheat oven to 400 F.
- Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. Mixture will be very moist. Don't mix it too much or your meat will be tough.
- Form into a 9- by 5-inch oval loaf in a lightly oiled 9x13 metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 40-50 minutes.
- Let meatloaf stand 5 minutes before serving.
Notes
- Source: Epicurious.com
Nutrition Information
Show Details
Serving
1slice
Calories
273kcal
(14%)
Carbohydrates
27g
(9%)
Protein
30g
(60%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
80mg
(27%)
Potassium
845mg
(24%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
3293IU
(66%)
Vitamin C
51mg
(57%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 273kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Potassium | 845mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 3293IU | 66% |
| Vitamin C | 51mg | 57% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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