Turkey and Roasted Red Pepper Meat Loaf

Turkey and Roasted Red Pepper Meat Loaf
Kana Okada
Grated Parmesan, Dijon mustard, and chopped roasted peppers give this meat loaf a Mediterranean flavor.

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Serves 4
preparation
15
minutes
cooking
75
minutes

Ingredients

1 1/2
pounds
ground turkey
1
small yellow onion, chopped
1/2
cup
bread crumbs
1
egg, beaten
1
cup
grated Parmesan
2
tablespoons
plus 2 teaspoons Dijon mustard
1
cup
flat-leaf parsley, chopped
1
7-ounce jar roasted red peppers, cut into 1/2-inch pieces
kosher salt and pepper
1
tablespoon
white wine vinegar
3
tablespoons
extra-virgin olive oil
6
cups
mixed greens

Directions

  1. Heat oven to 400° F.
  2. 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. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
  3. 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.
  4. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
  5. Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Fat 34 g
  • Sat Fat 6 g
  • Cholesterol 83 mg
  • Sodium 1089 mg
  • Carbohydrate 21 g
  • Fiber 3 g
  • Sugar 3 g
  • Protein 47 g
What does this mean? See Nutrition 101.

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