Turkey Meatloaf with Roasted Red Pepper Sauce
Elevate your dinner table with this flavorful and healthy Turkey Meatloaf with Roasted Red Pepper Sauce. This recipe transforms the classic comfort food into a guilt-free delight, featuring lean ground turkey blended with warm spices, aromatic garlic, and tender panko breadcrumbs for ultimate juiciness. The star, however, is the rich and vibrant roasted red pepper sauce, made from sautéed sweet peppers and tangy tomato sauce, pureed to silky perfection. Ready in just over an hour, this gluten-friendly meatloaf is easy to prepare and pairs beautifully with sides like creamy mashed potatoes or roasted veggies. Whether it’s a weeknight meal or a cozy gathering, this dish is sure to impress.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 cup panko breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.5 cup onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup roasted red peppers (jarred or homemade), drained and chopped
- 1 cup tomato sauce
- 1 tablespoon olive oil
- 0.5 teaspoon sugar
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.
In a small bowl, combine the panko breadcrumbs with the milk and let sit for 5 minutes to soften.
In a large mixing bowl, combine the ground turkey, softened breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, oregano, thyme, salt, and black pepper.
Mix the meatloaf ingredients using your hands just until combined. Avoid overmixing to keep the meatloaf tender.
Transfer the meatloaf mixture into the prepared loaf pan and shape it into a loaf, pressing gently to level the top.
Bake the meatloaf for 45-50 minutes, or until the internal temperature reaches 165°F (74°C). While the meatloaf is baking, prepare the roasted red pepper sauce.
To make the sauce, heat the olive oil in a medium skillet over medium heat. Add the chopped roasted red peppers and sauté for 2-3 minutes.
Stir in the tomato sauce, sugar, and a pinch of salt. Let the sauce simmer for 8-10 minutes, stirring occasionally.
Remove the sauce from heat and puree it using an immersion blender or transfer it to a blender/food processor. Blend until smooth.
Once the meatloaf is cooked, remove it from the oven and let it rest for 5-10 minutes before slicing.
Spoon the roasted red pepper sauce over the meatloaf and garnish with fresh parsley, if desired.
Serve with your favorite sides such as mashed potatoes or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
