I’m a huge fan of classic meals with an updated/healthy twist. There’s something so comforting about turkey meatloaf on a rainy cold day like we had here on Sunday. I’ve been making this recipe for years and it’s easy, healthy and delicious. This is a great meal to make on a Sunday and have or lunch/dinner throughout the week. As you can see, turkey meatloaf does not photograph well, but I promise it tastes really good:) I like to pair my dish with cauliflower mash to get my mashed potato fix.
- 1 Tbsp olive oil
- 3/4 cup sweet onion, finely chopped
- 1/4 cup sweet pepper(s), finely chopped (you can use green- i’m not a fan)
- 2 cloves (medium) garlic clove(s), minced
- 1/4 cup low-fat shredded cheddar cheese, sharp
- 1/4 cup seasoned bread crumbs
- 1 1/2 tsp Italian seasoning
- 1 tsp ketchup
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 1 large egg, lightly beaten
- 1 1/4 pound(s) uncooked ground turkey breast
- Nonstick cooking spray
- 1/2 cup ketchup
- 1 Tbsp unpacked light brown sugar
- 1 tsp mustard
- Preheat oven to 350°F.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, bell pepper and garlic; sauté 3 minutes. Cool.
- Combine onion mixture, cheese and next 6 ingredients in a large bowl; toss to moisten bread.
- Crumble turkey over onion mixture; stir just until blended. Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray.
- Bake at 350°F for 35 minutes (without the ketchup mixture)
- Combine 1⁄2 cup ketchup, brown sugar and mustard in a small bowl; stir well.
- Spread ketchup mixture over meat loaf and bake an additional 5 minutes.
- Let stand 10 minutes. Remove meat loaf from pan. Cut into 10 slices.