Preheat oven to 400. Toss diced peppers and onion with olive oil. Spread in single layer on baking sheets. Roast, tossing occasionally, until tender and just turning brown, about 15 minutes. Cool slightly. Turn oven down to 350.
Mix roasted vegetables with remaining ingredients. Shape into loaf.
Top loaf with ketchup. Bake until internal temperature reaches 170, approximately 1 hour. Let rest 5 minutes. Discard any fats that accumulate.
4 packages = 5 pounds of turkey. Adjusting the recipe -- 1 each red/yellow/green pepper, makes 10 meatloaves for 2.
* I use a dicer called "The Alligator" from Williams-Sonoma that makes perfect small dices out of the vegetables.
* Meatloaf is always best mixed and shaped by hand. For that I buy latex gloves in bulk at Home Depot and use them for mixing meatloaf and meatballs... as well as many other household chores!
* A meat thermometer is a must... that way, you make sure your meat is done just like you like it, without constantly cutting into it to check for doneness!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (453g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 162 (31%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 620.9mg||191 %|
|Sodium 872mg||30 %|
|Potassium 1112.4mg||29 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 32.2g|
|Protein 52.4g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 517
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