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Turkey Meatloaf with Roasted Red Pepper Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Diane
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Turkey Meatloaf with Roasted Red Pepper Sauce is a flavorful and healthy twist on the classic comfort food. Made with ground turkey, fresh vegetables, and a homemade roasted red pepper and tomato sauce, it offers a moist and tender meatloaf that’s perfect for a family dinner. The sauce adds a rich, smoky sweetness that enhances the dish, making it both nutritious and delicious.

Ingredients

Scale

Meatloaf Ingredients

  • 1 & 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 teaspoon olive oil
  • 1 medium carrot, finely diced
  • 12-14 ounces mushrooms, stems removed and very finely chopped
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 & 1/2 teaspoons Worcestershire sauce
  • 1/3 cup fresh parsley, finely chopped
  • 1/4 cup ketchup, plus 1 tablespoon, divided
  • 1 cup fine bread crumbs
  • 1/3 cup 1% milk
  • 1 egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 & 1/4 pounds ground turkey

Roasted Red Pepper Sauce Ingredients

  • 1 small head garlic (about 2 inches in diameter)
  • 1/2 pound plum tomatoes, halved lengthwise
  • 1 large red bell pepper (about 1/2 pound)
  • 1 teaspoon olive oil
  • 1 & 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon balsamic vinegar (or to taste)

Instructions

  1. Prepare the sauce: Preheat the oven to 375°F. Cut off and discard the top quarter of the garlic head, then wrap the remainder in foil.
  2. Roast vegetables: Arrange the halved tomatoes cut side up on a lightly oiled, foil-lined baking sheet. Sprinkle lightly with salt. Add the foil-wrapped garlic and the whole red bell pepper to the pan. Roast the vegetables in the middle of the oven for 40 to 60 minutes, checking around 40 minutes to prevent burning.
  3. Peel and blend pepper: Transfer the roasted bell pepper to a bowl and cover with plastic wrap to steam for about 20 minutes. Once cool enough to handle, peel off the skin, discard the stem and seeds, and add the pepper to a food processor or blender along with the roasted tomatoes.
  4. Finish sauce: Unwrap the garlic and squeeze the roasted cloves into the food processor. Add the olive oil, lemon juice, balsamic vinegar, salt, and pepper to taste. Puree the sauce until smooth. The sauce can be refrigerated for up to one week and reheated before serving.
  5. Sauté vegetables for meatloaf: In a 12-inch nonstick skillet over medium heat, cook the chopped onion and minced garlic in olive oil, stirring, until the onion softens, about 2 minutes. Add the diced carrot and cook until softened, about 3 minutes. Add the chopped mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until the mushrooms release their liquid and become very tender, about 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup. Transfer the mixture to a large bowl and let cool for a few minutes.
  6. Preheat oven for meatloaf: Increase oven temperature to 400°F.
  7. Prepare meatloaf mixture: In a small bowl, combine bread crumbs and milk and let stand for 5 minutes. Stir in the eggs until combined, then add to the cooled vegetable mixture. Add the ground turkey, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined; avoid overmixing to keep the meatloaf tender.
  8. Shape and bake meatloaf: Form the mixture into a 9-by-5-inch oval loaf and place it in a lightly oiled 9×13-inch metal baking pan. Brush the top evenly with the remaining 2 tablespoons ketchup. Bake in the center of the oven until an internal thermometer reads 170°F, approximately 40 to 50 minutes.
  9. Rest and serve: Let the meatloaf stand for 5 minutes before slicing and serving. Serve with the roasted red pepper sauce spooned over or alongside.

Notes

  • You can prepare the roasted red pepper sauce a day in advance and refrigerate it to develop deeper flavors.
  • Using a food processor for chopping vegetables ensures uniform texture and speeds up preparation.
  • Do not overmix the meatloaf mixture to avoid a tough texture.
  • Check the oven occasionally when roasting the vegetables to prevent burning.
  • Use a meat thermometer to ensure the meatloaf is cooked safely to 170°F internal temperature.

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Find it online: https://savorytablerecipes.com/turkey-meatloaf-with-roasted-red-pepper-sauce-recipe/