Turkey and Vegetable Meatloaf

Make a healthier meatloaf with ground turkey, chopped bell pepper and zucchini. This recipe makes two meatloaves, so you can freeze one to have later.

Ingredients

1 onion, chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tomatoes, peeled/seeded/chopped
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/4 cup dry red wine
1 large green bell pepper, chopped
1 zucchini, scrubbed/trimmed/chopped
1 cup fresh parsley leaves, chopped
6 fresh basil leaves, chopped
2 pounds ground turkey
1 1/2 cup fresh bread crumbs
1 teaspoon white pepper
1 large whole egg, beaten lightly
2 large egg whites, beaten lightly

Instructions

In a saucepan cook half the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened.
Add the tomatoes, oregano, dried basil and the wine, and simmer the tomato sauce, stirring occasionally, for 15 minutes.
In a food processor chop fine the remaining onion with the bell pepper and the zucchini.
In a large bowl combine the chopped vegetables with the tomato sauce, parsley, fresh basil, turkey, bread crumbs, white pepper, whole egg, egg whites and salt to taste.
Divide the mixture between two loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches. Bake the meat loaves in a pre-heated 350 degree F oven for 1 hour 15 minutes.