Pretty good recipe. Seems like it would be a good burger. It comes together easily. I did sub in extra lean turkey. The salad was super good!
Turkey and Roasted Red Pepper Meat Loaf
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.
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Other: 1 Hour
- 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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