Recipe: Turkey Meatloaf

This recipe for Turkey Meatloaf was inspired by watching several TV food chefs make theirs. Most of my ingredients are original and unique to me… I just thought of ground turkey as bland and thought of flavors I would like to try…. I figured nothing ventured nothing gained.

The result is a terrific meatloaf…. I served it with cheesy mashed potatoes and a vegetable…. It was sooo good…. but frankly… I like it best on a sandwich …. with some lettuce and Roasted Garlic Mayonnaise…. Yummmm!

TIPS

I roasted my peppers in the oven…. most recipes that I see for roasting peppers do not use olive oil…. I did…. I really like flavored oils… and I have a garlic olive oil that I used to brush the inside (not the skin of the pepper)…. I think it just adds more flavor.

I like the onion and garlic very finely chopped…. I cut up the onion and garlic a bit and throw it into my mini processor so that it they get incorporated together.

I always use fresh parsley… personally… I use curly parsley, but Italian flat leaf parsley is good too. I try and stay away from dried parsley… it just doesn’t add much flavor.

Keep in mind my recipe is a start… you can add or take-away any ingredients… I encourage you to experiment.

Enjoy!



Recipe: Turkey Meatloaf

All you need:

1 pound ground turkey
1 egg
½ cup grated Romano cheese
1 medium onion, finely chopped
2 cloves of garlic, finely chopped in a food processor or minced
2 tablespoons butter
¾ cup Italian bread crumbs
1 teaspoon Italian seasoning
½ green pepper, roasted and skin removed and chopped
½ red pepper, roasted and skin removed and chopped
Garlic olive oil
2 Plum (Roma) tomatoes, seeded and chopped
4 tablespoons fresh parsley, finely chopped
3 tablespoons grated Parmesan cheese

All you have to do:

Preheat oven to broil.

Line a baking pan with foil (for easier clean-up).

Remove the seeds of the red pepper and cut into large chunks.

Brush the inside of the peppers with garlic olive oil.

Place the peppers skin side up in the foil lined baking pan.

Broil for about 8 minutes or until the skin starts to blister and char.

Remove and allow to cool enough for handling.

In a small skillet, melt butter over medium heat.

Add the onions and garlic and sauté until the onions are translucent… if the garlic or onions start to brown, reduce the heat a bit. Allow to cool a bit for handling.
Peel off skins of the peppers and discard skins.

Chop the peppers and set aside.

Reduce the heat in the oven to Bake and at 375 degrees F.

In a large bowl, combine all ingredients (except for Parmesan cheese and garlic olive oil)….add the onions and garlic with any butter still in skillet... best to mix with clean hands.

Shape into a loaf and brush the top with garlic olive oil.

Sprinkle the top with grated parmesan cheese.

Bake for 45 minutes or until a meat thermometer inserted reads 165 degrees F.