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Turkey and Roasted Red Pepper Meat Loaf

Turkey and Roasted Red Pepper Meat Loaf
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2008

Nutritional Information

  • Per Serving
  • Calories 610Calories From Fat 50%
  • Fat 34g
  • Sat Fat 6g
  • Cholesterol 83mg
  • Sodium 1089mg
  • Carbohydrate 21g
  • Fiber 3g
  • Sugar 3g
  • Protein 47g
What does this mean? See Nutrition 101 .

Quick Tip

Red baking dish
A loaf pan isn't the best choice for meat loaf. Use a large pan with 1 1/2- to 2-inch sides, or a 7-by-11-inch baking dish instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.