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Turkey Meatloaf with Roasted Red Pepper Sauce

Serves Serves 6     adjust servings


For the Meatloaf

  • 1 1/2 cups finely chopped onion, use a food processor if you want
  • 1 tablespoon minced garlic
  • 1 teaspoon olive oil
  • 1 medium carrot, finely diced, use a food processor
  • 12-14 ounces mushrooms, stems removed and very finely chopped in a food processor
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup plus 1 tablespoon ketchup, divided
  • 1 cup fine bread crumbs
  • 1/3 cup 1% milk
  • 1 egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 1/4 pound ground turkey

For the Sauce

  • 1 small head garlic (2 inches in diameter)
  • 1/2 pound plum tomatoes, halved lengthwise
  • 1 large red bell pepper (1/2 pound)
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon balsamic vinegar, or to taste


  1. First make the sauce. Preheat oven to 375°F.
  2. Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, on a lightly oiled foil-lined baking sheet and sprinkle lightly with salt. Add the foil-wrapped garlic and whole bell pepper to the pan and roast vegetables in middle of oven for 40 minutes to an hour. Start checking it around 40 minutes to make sure you don't burn your beautiful veggies!
  3. Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
  4. Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth. At this point you can refrigerate the sauce for up to a week. Just stick it in the microwave when you need it.
  5. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool for a few minutes.
  6. Preheat oven to 400 F.
  7. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. Mixture will be very moist. Don't mix it too much or your meat will be tough.
  8. Form into a 9- by 5-inch oval loaf in a lightly oiled 9x13 metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 40-50 minutes.
  9. Let meatloaf stand 5 minutes before serving.