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 tablespoon 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 pound 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.