Meatloaf was a key dinner staple growing up, my dad would make two loafs at least twice a month and no one ever seemed to get sick of it. Maybe it was the fact that he served it with corn, hands down my favorite vegetable, and mashed potatoes, my favorite comfort food; regardless, I still crave his meatloaf to this day. It’s actually kind of crazy how many different meatloaf recipes there are and how varied you can get. Bill thought my dad’s meatloaf recipe was too meat-y so I opted for a more vegetable rich option, with a slight Italian twist. The results were great and by using ground turkey instead of traditional beef and pork, this Italian meatloaf easily becomes a healthy diet dinner.
1 yellow onion, diced
1 jarred red pepper, diced
olive oil, for sauteing
5 cloves garlic
1 vine-ripened tomato, diced
1 tablespoon dried Italian seasoning
3/4 cup tomato sauce
1 teaspoon Worcestershire sauce
1 + 1/4 pounds ground turkey
1/2 cup Italian seasoned bread crumbs
1/4 teaspoon black pepper
2 tablespoons Parmesan cheese, grated
1 cup reduced fat mozzarella cheese, shredded
Heat a skillet with enough oil to cover bottom of pan over medium-low heat, add onion and pepper, saute until tender. Add garlic, saute until fragrant; add tomato and Italian seasoning, saute 3-4 minutes. Set aside to cool.
Preheat oven to 400 degrees F. In a large bowl whisk together egg, 1/4 cup tomato sauce and Worcestershire. Add ground meat, bread crumbs, black pepper, Parmesan and sauteed vegetables. Combine with a fork; mix in 1/2 cup of mozzarella.
In a large, greased roasting pan form the meat into a loaf. Spread the remaining 1/2 cup sauce over top and sprinkle with remaining 1/2 cup mozzarella. Bake about 45 minutes or until no longer pink in the middle. Let sit five minutes before serving.
Serves 5 // 334 calories
Recipe from Cinnamon Spice and Everything Nice.