Turkey MeatLoaf

8 servings

 

• 1 tablespoon vegetable oil
• 1 cup finely chopped onions
• 1 cup finely chopped celery
• 1 cup finely chopped green
     or red bell pepper (or both)
• 2 cloves minced garlic
• 2 pounds Ground Skinless Turkey Breast
• ½ cup chopped parsley
• 1 Egg
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ cup bottled chili sauce, DIVIDED
• 1 cup whole wheat bread crumbs (optional)
• 1 cup fresh salsa (optional)

Preheat oven to 350°. Heat oil in a 12-inch skillet and add celery, onion, bell pepper and garlic. Cook, stirring occasionally, over medium heat until tender, about 5 minutes. In a large bowl, combine ground turkey, bread crumbs, parsley, egg, thyme, salt, pepper, cooked vegetables and 1/4 cup chili sauce, and mix well.

Shape mixture into a loaf and place in a 13 x 9 inch (or larger) baking pan. Brush top of loaf with remaining 1/4 cup chili sauce. Bake 50-60 minutes or until firm. Let stand 5 minutes before slicing. Serve with salsa or catsup.

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of whole wheat bread into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350° oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.

Bon appetit!