Best Pepper Turkey Meat Loaf Recipes

PEPPER TURKEY MEAT LOAF

Pepper Turkey Meat Loaf image

I added red peppers, garlic salt, and a sweet-and-sour sauce to my Mom's basic ground-beef recipe. This turkey loaf is now a favorite at church potlucks. John Cotti-Diaz - Del Rio, Texas

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 large egg, lightly beaten
1 can (8 ounces) tomato sauce, divided
1 cup soft bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped sweet red pepper
1-1/2 teaspoons garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lean ground turkey
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons ketchup
2 tablespoons prepared mustard

Steps:

In a large bowl, combine the egg, 1/2 cup tomato sauce, bread crumbs, onion, peppers, garlic powder, salt and pepper. Crumble turkey over mixture and mix well., In an 11x7-in. baking dish coated with cooking spray, pat turkey mixture into a 9x4-in. loaf. Bake, uncovered, at 350° for 30 minutes; drain if necessary. , Meanwhile, combine the soup, brown sugar, vinegar, ketchup, mustard and remaining tomato sauce. Pour 1/2 cup over meat loaf. Bake 20-30 minutes longer or until a thermometer reads 165° and juices run clear. Warm remaining sauce; serve with meat loaf. Freeze option: Cover and freeze unbaked meat loaf and remaining sauce in separate freezer containers for up to 3 months. Thaw in the refrigerator overnight. Bake as directed.

Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 125mg cholesterol, Sodium 736mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein.

TURKEY MEAT LOAF WITH ROASTED RED PEPPER AND TOMATO SAUCE

Turkey Meat Loaf with Roasted Red Pepper and Tomato Sauce image

Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.

Yield makes 6 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups finely chopped onion
3 garlic cloves, minced
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 pound portobello mushrooms, trimmed and finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup plain dried bread crumbs, purchased or homemade (see Note, page 106)
1/3 cup milk
2 eggs
1 1/4 pounds ground turkey
2 tablespoons tomato chili sauce or ketchup
Roasted Red Pepper and Tomato Sauce (recipe follows)
1 garlic head
4 medium plum (Roma) tomatoes, halved lengthwise (about 1/2 pound)
Kosher salt
1 large red bell pepper, stemmed, seeded, and quartered
1 teaspoon olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon balsamic vinegar
(makes about 1 cup)

Steps:

Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
In a large nonstick skillet over medium-high heat, cook the onion and garlic in the olive oil for about 2 minutes, until the onion is softened. Add the carrot and cook, stirring, for 3 more minutes; add the mushrooms, salt, and pepper. Cook until the mushroom liquid is evaporated and they are very tender, about 10 minutes. Transfer to a large bowl to cool.
Stir the bread crumbs, milk, and eggs together in a large bowl. Add the turkey, the tomato chili sauce, and the sautéed vegetables and mix until well blended. Shape into an oval loaf about 9 inches long and 3 inches high and place on the prepared baking sheet. Insert the oven probe and set to 170°F.
Roast in the center of the oven for 45 to 55 minutes or until the probe indicates that the meat loaf is done or an instant-read thermometer inserted into the center of the loaf registers 170°F.
Meanwhile, make the Roasted Red Pepper and Tomato Sauce, and serve it with slices of the meat loaf.
Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.
Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.