SAN DIEGO (CBS 8) - This recipe is a lighter version of my turkey meatloaf that does not use added salt, for those of us who are watching our sodium intake.
This is one of my husband's favorite things to have for dinner. I like to serve this with roasted garlic cauliflower mash and fresh steamed green beans tossed with lemon zest, olive oil and toasted almond slivers.
The sliced leftovers are great in paninis with smoked cheddar on rustic bread. Enjoy!
2 pounds Lean ground turkey
2 tbsp olive oil
1 each - small red and green bell pepper, seeded and chopped
1 medium onion, chopped
2 eggs, lightly beaten
2 tbsp Worcestershire sauce
2 tbsp Mrs. Dash
2 tsp each - onion and garlic powder
1/2 tsp freshly ground black pepper
3/4 cup panko bread crumbs
3/4 cup no added salt tomato sauce
1/4 cup ketchup
Preheat oven to 350 degrees F.
In a large bowl place the turkey, olive oil, chopped vegetables, beaten eggs, seasoning and bread crumbs in a large mixing bowl and gently mix just until well combined. (it's very important not to over-mix as this will make your turkey loaf tough.) In a small bowl combine the tomato sauce and ketchup. Set aside.
Transfer the mixture to a 9x13-inch baking dish or lined baking sheet and shape into a loaf about 6 inches wide and 2 1/2 inches high. Pour the tomato sauce mixture over the meatloaf.
Place in a 350 degree preheated oven and bake for about 1 hour or until the center of the meatloaf registers 160 degrees on an instant-read thermometer. Remove from the oven and let rest for 10 to12 minutes before slicing. This rest period redistributes the juices so every slice is moist and delicious.