Filed Under: Dinner, Food, holiday-cooking, More than 30 Minutes, Turkey

Italian Turkey Meat Loaf with Roasted Red Pepper Glaze

Turkey has more protein per ounce than chicken or beef and is high in tryptophan, which helps boost your mood. Red peppers are chock full of vitamin C, as well as beta- carotene (which becomes vitamin A in the body) and good-for-your-eyes lutein.

December 6th, 2015

Recipe by LeeAnne Wright

Prep Time
20 Minutes
Cook Time
1 Hour, 30 Minutes (Mostly Unattended)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 small zucchini, diced
  • 1 cup diced red pepper
  • 2 cups sliced mushrooms
  • 1 tbsp minced garlic
  • 1 1/4 lb ground turkey
  • 1 cup quick oats
  • 2 eggs
  • 2/3 cup grated Parmesan cheese
  • 3 tbsp chopped fresh oregano leaves
  • 2 tsp ground fennel
  • 1 tsp salt
  • 1/4 tsp fresh ground pepper
  • 10 ready-to-eat sun-dried tomatoes (not in oil), finely chopped
  • 1/4 cup roasted red pepper dip
  1. Preheat oven to 400ºF.

  2. Heat olive oil in skillet over medium-high heat. Sauté onions, zucchini, red pepper, mushrooms and garlic until tender, about 8 minutes.

  3. Meanwhile, combine turkey, oats, eggs, cheese, oregano, ground fennel, salt and pepper in a large bowl until just incorporated. Spread turkey out on a parchment-covered sheet pan, forming it into a 9-inch square.

  4. Scatter cooked vegetables and sun-dried tomatoes over three-quarters of turkey, leaving a 2-inch edge uncovered, and press into meat. Working from the edge closest to you, lift the parchment and begin rolling the meat away from you, like a jelly roll. Place seam side down on a parchment-lined 9 x 5–inch loaf pan. Spoon red pepper dip over loaf evenly.

  5. Bake for 50 minutes or until internal temperature reaches 180ºF and juices run clear. Let sit for 10 minutes prior to serving.

Nutrients Per Serving

310 calories, 14 g fat, 124 mg calcium, 633 mg sodium, 18 g carbohydrates, 3 g fibre, 26 g protein. Excellent source of vitamins B6, B12 and C, riboflavin, niacin, pantothenic acid, phosphorus, potassium, selenium and zinc; good source of vitamin D and iron; source of fibre and calcium.

Italian Turkey Meat Loaf with Roasted Red Pepper Glaze
Photography by Ryan Szulc

4 responses to “Italian Turkey Meat Loaf with Roasted Red Pepper Glaze”

  1. confused says:

    This recipe is missing something. Sun dried tomatoes? Red pepper dip? How much?

  2. Disappointed says:

    This recipe is very confusing and missing a lot of info. 2/3 cup of what? Where did the cheese, fennel, sundried tomatoes and red pepper dip come from?
    This recipe is not up to par with the recipes I usually get from 20-minute club. When the quantity of recipes went down, I thought it would improve. But Quality is really going down as well.

  3. Delta says:

    I assume, (not always a good idea), that the 2/3 cup is sun dried tomatos and the red pepper dip is the step #2 of the recipe. I haven’t had time to make it yet, but I will and advise outcome.

  4. hgg says:

    I have made this recipe twice and didn’t have any issues with the ingredients. It calls for 10 ready to eat sun dried tomatoes, finely chopped and 1/4 cup roasted red pepper dip. Two ingredients that add that extra flavour and depth to this meat loaf. Nice alternate to ground beef. It was hit with my family.

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