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Turkey and Roasted Red Pepper Meatloaf Recipe

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This recipe for Turkey and Roasted Red Pepper Meatloaf, by , is from The Hanner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginelle Petrie
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs ground turkey
1 small yellow onion, chopped
1/2 C. bread crumbs
1 egg, beaten
1 C. grated Parmesan
2 Tbs plus 2 tsp Dijon mustard
1 C. flat-leaf parsley, chopped
Kosher salt and pepper
1 Tbs white wine vinegar
3 Tbs extra-virgin olive oil
6 C. mixed greens
1 7-oz jar roasted red peppers, cut into 1/2-inch pieces

Directions:
Directions:
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. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)

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.

Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.

Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.

Tip: A loaf pan isn't the best choice for baking meat loaf. Instead use a large pan with 1 1/2- to 2-inch sides, such as a metal, glass, or ceramic 7-by-11-inch baking dish, which will allow the heat to circulate over the meat, cooking it evenly.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min + 1hr 15 min cook time

 

 

 

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