Turkey Meat Loaf with Roasted Red Pepper and Tomato Sauce

Name: Turkey Meat Loaf with Roasted Red Pepper and Tomato Sauce
Yield: makes 6 servings
Ingredients: 1 1/2 cups finely chopped onion; 3 garlic cloves, minced; 1 teaspoon olive oil; 1 medium carrot, cut into 1/8-inch dice; 3/4 pound portobello mushrooms, trimmed and finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup plain dried bread crumbs, purchased or homemade (see Note, page 106); 1/3 cup milk; 2 eggs; 1 1/4 pounds ground turkey; 2 tablespoons tomato chili sauce or ketchup; Roasted Red Pepper and Tomato Sauce (recipe follows); 1 garlic head; 4 medium plum (Roma) tomatoes, halved lengthwise (about 1/2 pound); Kosher salt; 1 large red bell pepper, stemmed, seeded, and quartered; 1 teaspoon olive oil; 1 1/2 teaspoons freshly squeezed lemon juice; 1/2 teaspoon balsamic vinegar; (makes about 1 cup)

December 9, 2011

Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.

Cooks' Note

If making this sauce to serve with Turkey Meat Loaf, cook it at the same time, on a rack beneath the meat loaf.

Recipe notes

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