Ingredients
- 2 pounds lean ground turkey
- 1 medium onion, chopped
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 medium carrot, grated or chopped fine
- 1/4 cup chopped parsley
- 2 large cloves garlic, minced (about 1 tablespoon)
- 1/2 cup Italian style seasoned bread crumbs, or as needed plus additional for top
- 2 large eggs, lightly beaten
- 1/3 cup ketchup
- 3 tablespoon Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground pepper, to taste
Method
- Place all the ingredients in a large bowl. Using your hands, mix together until well blended. Roll a small amount of the mixture into a ball; place in a small bowl and microwave for 45 seconds, or until cooked, taste adjust seasonings and add additional breadcrumbs if necessary. The ball should hold together when cut, but not be too dense. Once all the seasonings are correct, pat into a loaf shape in the center of a large baking dish, sprinkle the top with breadcrumbs and place into a 350 degree oven for 1 to 1 1/2 hours, or until cooked through. Allow to stand for 5 to 10 minutes before slicing.
Step 1
This recipe for Turkey Meatloaf with Roasted Tomato and Red Pepper sauce recipe uses lean ground turkey rather than beef, making it much lighter in calories and lower in fat, and the Roasted Tomato and Red Pepper Sauce gives it an additional boost in taste. .
Turkey Meatloaf with Roasted Tomato and Red Pepper Sauce
The making of Turkey Meatloaf with Roasted Tomato and Red Pepper Sauce
A printer-friendly recipe card can be found at the bottom of this post
Does it really matter if you use ground turkey meat rather than ground beef? To answer this, let’s look at some facts.
Ground Turkey Meat vs Ground Beef
Using ground lean turkey breast keeps this meatloaf lower in saturated fats and calories than when made with ground beef. While turkey breast is lean, the dark meat isn’t, and most ground turkey contains both. A quarter-pound of regular ground turkey contains 3g sat fat. Compare that to only 2.5g in the same amount of sirloin. Ground turkey breast, on the other hand, has just half a gram of sat fat, so the right cut of turkey is a significant fat-cutter.
So be sure to use lean ground turkey. Even had I used beef, I would not use ground sirloin as it’s too lean, and the finished product would be dry. And I don’t like dry meatloaf. Not at all. I want it to be moist. And flavorful. This turkey meatloaf is both.
So check your label and buy lean ground turkey, not to exceed 7% fat.
Serve this Turkey Meatloaf with Roasted Tomato and Red Pepper Sauce. The sauce is delicious, giving it a full depth of flavor and it also makes an excellent spread for sandwiches made with the leftovers. And sandwiches made from the leftovers are YUMMY.
Turkey Meatloaf with Roasted Tomato and Red Pepper Sauce
This recipe for Turkey Meatloaf with Roasted Tomato and Red Pepper sauce recipe uses lean ground turkey rather than beef, making it much lighter in calories and lower in fat, and the Roasted Tomato and Red Pepper Sauce gives it an additional boost in taste.
Ingredients
- 2 pounds lean ground turkey
- 1 medium onion, chopped
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 medium carrot, grated or chopped fine
- 1/4 cup chopped parsley
- 2 large cloves garlic, minced (about 1 tablespoon)
- 1/2 cup Italian style seasoned bread crumbs, or as needed plus additional for top
- 2 large eggs, lightly beaten
- 1/3 cup ketchup
- 3 tablespoon Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions
Step 1
Place all the ingredients in a large bowl. Using your hands, mix together until well blended. Roll a small amount of the mixture into a ball; place in a small bowl and microwave for 45 seconds, or until cooked, taste adjust seasonings, and add additional breadcrumbs if necessary. The ball should hold together when cut, but not be too dense. Once all the seasonings are correct, pat into a loaf shape in the center of a large baking dish, sprinkle the top with breadcrumbs and place it into a 350-degree oven for 1 to 1 1/2 hours, or until cooked through. Allow to stand for 5 to 10 minutes before slicing.
Notes
Serve this with Roasted Tomato and Red Pepper Sauce
