This dish was a real hit with my family, and I hope it will be with yours! It’s another delectable recipe from The Scramble*.
I was able to make and BAKE the meatloaf during the day, and then reheated for dinner. I love the addition of the red peppers for extra vegetable goodness, and the option to use whole wheat bread crumbs gives you another opportunity to add whole grains.
It would be equally easy to sub almond flour or quick-cooking oats for the bread crumbs, as mentioned below, to make this meal gluten free.
I hope you have a fabulous Wednesday, and a delicious dinner whatever you’re serving!
XX, Megan
Ingredients
1 tsp. extra virgin olive oil
1 red bell pepper, finely chopped
1 small yellow onion, finely chopped
2 lbs. ground turkey
1/2 cup whole wheat bread crumbs (use wheat/gluten-free bread crumbs if needed), or use quick-cooking oats or ¼ cup of each
1 cup grated Parmesan cheese
2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. dried Italian seasoning, or use 1/4 tsp. dried basil and 1/4 tsp. dried oregano
Directions
Preheat the oven to 400 degrees and spray a large baking dish with nonstick cooking spray. In a large skillet, heat the oil over medium to medium-high heat and sauté the bell peppers and onions until they are softened, 5 – 7 minutes. Remove them from the heat and let them cool for a minute or two.
In a large bowl, thoroughly combine the remaining ingredients and stir in the onions and peppers. Transfer the mixture to the center of the baking dish, and using clean hands, shape it into a rectangular loaf. Bake it for 45 minutes until it is firm and cooked through (internal temperature should be 165 degrees). (Meanwhile, prepare the Brussels sprouts and grits, if you are serving them.) Let it cool for 10 minutes or so before serving, or refrigerate it for up to 3 days, or freeze it for up to 3 months (slice it before you freeze it!).
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.
PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.
I have been on a dress kick all week! Seriously, even when the weather has really been less than stellar I’ve tried to throw on a dress. In that spirit I rounded up some of my current favorite Spring dresses. Six of them, to be exact!
Refined + Rugged 