Recipe: Turkey and Roasted Red Pepper Meatloaf | Mar 13th 2008
When I was a kid, I looooooved my mom’s meatloaf. A traditional beef version, it was covered in bacon and usually smothered in ketchup. A true American classic! Unfortunately, my dad was NOT a fan, so we didn’t get this tasty treat very often.
I was in the mood for meatloaf the other day, but I wanted a healthier, more modern take on my mom’s version. Real Simple magazine provided the recipe (which I modified slightly), and it was REALLY good–just the right amount of spice, and SO moist. I actually put it under the broiler at the end of the bake time, just to give it a good crunchy crust on top. Leftovers were excellent, too (I recomment briefly reheating in the microwave and then broiling until firm and browned).
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1 1/2 pounds ground turkey
1 small yellow onion, chopped
1/2 cup bread crumbs
1 egg, beaten
1 cup grated Parmesan (actually, I used pecorino romano)
2 tablespoons plus 2 teaspoons mustard (I used spicy)
1 cup flat-leaf parsley, chopped
1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
Kosher salt and pepper
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. Press the meat into an 8-inch loaf pan.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.
