Tuesday, December 9, 2008

Turkey and Roasted Red Pepper Meatloaf

From Real Simple magazine

1 1/2 pounds ground turkey
1 small yellow onion, chopped
1/2 bread crumbs
1 egg, beaten
1 cup grated parmesan cheese
2 tablespoons dijon mustard
1 cup flat leaf parsley, chopped (optional--I left it out; I can only handle small doses of parsley)
1 7-ounce jar of roasted red peppers, cut into 1/2 inch pieces
salt and pepper

Heat oven to 400 degrees.

Combine the all the ingredients in a large bowl. Use about 3/4 teaspoon salt and 1/2 teaspoon pepper, or just to your own taste. You might have to mash it all together with your fingers. Shape the mixture into an eight inch loaf and place in a baking dish large enough to allow air to circulate around the loaf for even cooking.

Bake about 45 minutes or longer if the meat is still pink. I baked it about an hour, and it was just right, but it may vary depending on your pan and how you've shaped the loaf.

Let the meat loaf rest for about 15 minutes before slicing it.

Easy and good, if you like meatloaf, that is.