Monday, April 21, 2014

Turkey Meatloaf with Red Pepper Sauce

I think I've mentioned before that we are huge meatloaf fans in this house. I grew up with my brothers and my dad eating frozen pot pies, tv dinners and hamburger helper. We never had meatloaf.  Many people consider meatloaf ordinary and boring but we absolutely love it.  It helps that I never make my meatloaf ordinary and boring. 

I found this while searching through Christina's blog Mele Cotte. I had 5 lbs. of ground turkey and a whole bunch of red peppers and knew this would be a perfect dinner.  I love that the Secret Recipe Club has introduced me to so many great blogs.   I can't wait to make Christina's Pumpkin Hashbrown Casserole.

The sauce comes together super easily with just a food processor or blender. No precooking necessary. 

I love how the whole meatloaf was smothered in this fantastic sauce!  It comes out super tasty and caramelized over the meatloaf. Yum!

We made 2 loaves as we love leftovers the next day.  Meatloaf sandwiches rock!

It didn't take us long to go through these meatloaves!  I think I would call this anything but ordinary and boring!

Turkey Meatloaf with Red Pepper Sauce

Recipe from Mele Cotte
2 pounds ground turkey 
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup plain bread crumbs (I used gluten free)
1 small onion, finely chopped
2 cloves garlic, pressed
Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 small onion, roughly chopped
1 clove garlic, peeled
1 small red pepper, seeded, cored, and roughly chopped
1 cup water
1/2 teaspoon salt
plenty of black pepper

1/2 tsp. red pepper flakes (optional if you want some heat)
Preheat oven to 350 degrees F. In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
Red Pepper Sauce:
Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.


  1. I love meatloaf look dleicious!!

  2. oooh! Thanks for choose this meatloaf! Looks deliciously fantastic. I love that you went deep in the archives. I forgot about this one. Its a reminder I need to do the same.

    Chris (

  3. This does sound really good - and healthy! Why did you have two blogs - did someone have to opt out?

  4. Yum! Looks wonderful. You got 2 this month?

  5. I totally love meatloaf. Especially the next day.

  6. This looks so delicious. I love a good meatloaf (especially for meatloaf sandwiches)!

  7. Thanks for reminding me that meatloaf can be made with something other than beef. Have to try this one.