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Turkey Meatloaf with Roasted Red Pepper Sauce

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Standing Time
25 mins
Total Time
2 hrs 20 mins
Servings: 6 Servings
Calories: 273 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. First make the sauce. Preheat oven to 375°F.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 400 F.
  7. 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.
  8. 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.
  9. Let meatloaf stand 5 minutes before serving.

Notes

  • Source: Epicurious.com

Nutrition Information

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

% 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.