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
How to Make It
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.
This is one of our go-to recipes; I rarely make "real" meatloaf anymore. It makes the BEST sandwiches the next day! It's not the same without the salad, and I'm a meatloaf and potatoes girl. Delicious.
This was my first time making this dish. I'm putting this dish on my Monthly main dish menu. I substututed the parsley for cilantro. I served the meatloaf with only the recommended greens. I can't wait until I prepare this dish again.
Maybe what trips people up about this is calling it meat loaf. It's practically something else -- and it's yummy. I used fresh parsley from my garden, and it was flavorful and noticeable. I used romano rather than parm, and it really lended a lot of flavor to the end product. I didn't have any issues with dryness, but I also wasn't expecting a traditional-style meatloaf laden with tomato sauce. To each his own, but this is a really good and flexible recipe!
I've made this recipe now twice. The most recent time the exta lean turkey package only had 1.2 lbs. instead of 1.5lbs as recipe calls for. So I shredded a zucchini, added a whole fresh green pepper and one whole de-seeded jalapeno and exchanged the parsley (which does nothing for the recipe) for cilantro. Not only was the meatloaf extremely moist, but the vegetable content and healthy factor was kicked up a notch without altering the final product. I paired this with the Goat Cheese and Garlic Au Gratin recipe.
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