Turkey and Roasted Red Pepper Meat Loaf

Photo: Kana Okada
For an easy weeknight meat loaf without the beef, combine ground turkey with egg, onion, breadcrumbs and roasted red peppers and bake in a large metal or glass pan with sides instead of a loaf pan.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 1 Hours

Nutritional Information

Calories 610
Caloriesfromfat 50 %
Fat 34 g
Satfat 6 g
Cholesterol 83 mg
Sodium 1089 mg
Carbohydrate 21 g
Fiber 3 g
Sugars 3 g
Protein 47 g

Ingredients

1 1/2 pounds ground turkey
1 small yellow onion, chopped
1/2 cup bread crumbs
1 egg, beaten
1 cup grated Parmesan
2 tablespoons plus 2 teaspoons Dijon mustard
1 cup flat-leaf parsley, chopped
1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
Kosher salt and pepper
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
6 cups mixed greens

Preparation

Heat oven to 400° F.

Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)

Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.

Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.

Tip: A loaf pan isn't the best choice for baking meat loaf. Instead use a large pan with 1 1/2- to 2-inch sides, such as a metal, glass, or ceramic 7-by-11-inch baking dish, which will allow the heat to circulate over the meat, cooking it evenly.

Note:

Sara Quessenberry,

March 2008