Mom’s Turkey Meatloaf

Ellie Krieger, The Food You Crave (Taunton Press)

Review now

Ingredients

3/4 cup quick-cooking oats		2 teaspoons Worcestershire sauce
1/2 cup nonfat milk		1/4 cup ketchup
1 medium onion, peeled		1/2 teaspoon salt
2 pounds ground turkey breast		Freshly ground black pepper
1/2 cup seeded and chopped red bell pepper (1⁄2 medium pepper)		1 8-ounce can no-salt-added tomato sauce
2 large eggs, beaten

Prep: 15 min Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Preheat the oven to 350°F.
2
In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes. Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion.
3
In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined. Transfer the mixture to a 9 x 13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake until an instant-read meat thermometer inserted into the thickest part registers 160°F, about 1 hour.
4
Remove from the oven and let rest for 10 to 15 minutes before slicing.

Chime In