BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 17 2013

Make Ahead - Turkey and Roasted Red Pepper Meat Loaf

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(Mix the meat loaf ingredients together, without the egg, a day ahead. Cover with plastic wrap and refrigerate. When ready to cook, mix in the egg, shape, and bake.)

    1 1/2 pounds ground turkey
    1 small yellow onion, chopped
    1/2 cup bread crumbs
    1 egg, beaten
    1 cup grated Parmesan
    2 tablespoons plus 2 teaspoons Dijon mustard
    1 cup flat-leaf parsley, chopped
    1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
    kosher salt and pepper
    1 tablespoon white wine vinegar
    3 tablespoons extra-virgin olive oil
    6 cups mixed greens

Heat oven to 400° F.
Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.