Turkey Meatloaf

Growing up I was never a real fan of meatloaf. To me, it always tasted like a weird, mushy hamburger with a bunch of ketchup on it. A few years ago my mom bought me the Gourmet Cookbook. I saw this recipe for Turkey Meat Loaf with Roasted Red Pepper-Tomato Sauce. It is delicious, healthy, and a great way to "sneak in" veggies for pickier family members. This has become a family favorite and can please both kids and foodies. I like to serve it with mashed potatoes and a favorite veggie (for our family it's Brussels sprouts). Oh and definitely skip the ketchup. This sauce is a must!

Recipe (Serves 6 or 4 plus leftovers)

Meatloaf

1 t olive oil
1 large onion, finely chopped
2-3 cloves garlic, minced
1 medium carrot, finely chopped
1/2 - 3/4 lb cremini mushrooms, finely chopped in food processor.
1 t salt
1/2 t black pepper
1 1/2 t Worcestershire sauce
1/3 c flat-leaf parsley, finely chopped
5 T ketchup
1 c fresh bread crumbs (about 2 slices, I use whole wheat)
1/3 c milk
1 whole egg plus 1 egg white, lightly beaten
1 1/4 lb ground turkey

Sauce

1 head garlic
1/2 lb plum (Roma) tomatoes, halved lengthwise
1 large red bell pepper
1 t olive oil
1 1/2 t lemon juice
1/2 t balsamic vinegar
salt and pepper

Preheat oven to 375. Cut off top of garlic head and wrap garlic in foil. Arrange tomatoes cut side up on baking sheet and season with salt. Add bell pepper and wrapped garlic to pan. Roast 1 hour.

(Note: I found the best results is to chop each of the vegetables in the food processor. This is necessary at least for the mushrooms, so if I have it out I might as well use it for everything. Just process each ingredient and add it as you go.)

Meanwhile, Heat oil in skillet over medium heat. Add onion and garlic and cook until onion is softened. Add carrot and continue cooking until softened, about 3 minutes. Add mushrooms, 1/2 t salt, 1/4 t pepper, and cook until liquid from mushrooms evaporates, about 10-15 minutes. Stir in Worcestershire, parsley and 3 T ketchup. Set aside to cool.

Stir together bread crumbs and milk and let stand for 5 minutes. Stir in eggs and then add to vegetables, along with turkey and remaining 1/2 t salt, and 1/4 t pepper. Mix well (mixture will be VERY moist.)

Remove tomatoes, pepper, and garlic from oven. Place pepper in a small bowl and cover with plastic wrap for 20 minutes.

Turn oven up to 400. Lightly oil a baking sheet. (You do not want to use a loaf pan for this). Form mixture into a 9x5 inch oval loaf on the baking sheet. Brush meatloaf with 2 T ketchup (this gives it a sweet glaze). Bake 50-55 minutes.

Peel pepper and discard stem and seeds. Add to food processor along with roasted garlic, tomatoes, oil, lemon juice, vinegar, and salt and pepper to taste. Puree until smooth. Serve over meatloaf.