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.
Turkey and Roasted Red Pepper Meat Loaf
Photo: Kana Okada
More From Real Simple
Other: 1 Hour
Amount per serving
- Calories: 610
- Calories from fat: 50%
- Fat: 34g
- Saturated fat: 6g
- Cholesterol: 83mg
- Sodium: 1089mg
- Carbohydrate: 21g
- Fiber: 3g
- Sugars: 3g
- Protein: 47g
- 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
- 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.
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