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 Real Simple

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Recipe Time

Prep Time:
Other: 1 Hour

Nutritional Information

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

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

  1. 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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