Turkey Meatloaf with Roasted Red Pepper

Cook’s notes: This recipe taught me that a loaf pan isn’t the best choice for baking meat loaf. Instead, use a large pan with 1.5 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. Yield: 4 servings

1.5 pounds (24 oz) ground turkey
1 small yellow onion, chopped
1/2 cup bread crumbs
1 egg, beaten
1 cup grated Parmesan
2 Tbsp Dijon mustard
7 oz jar roasted red peppers, cut into 1/2-inch pieces
Kosher salt and pepper

Heat oven to 400 F. Coat the baking dish with cooking spray.

Combine the turkey, onion, bread crumbs, egg, Parmesan, mustard, diced red peppers, 3/4 tsp salt, and 1/2 tsp pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish.

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.

Menu: Turkey meat loaf, sweet potato cubes, and sautéed spinach; dessert: fresh strawberries with balsamic vinegar.

Adapted from Sara Quessenberry, Real Simple magazine, March 2008

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