Sauteed vegetables and oatmeal give this meatloaf a light texture and lots of flavor. No catsup invited.
Ingredients
- 1 egg , beaten
- 0.25 cups vegetable juice , such as V-8®
- 0.25 cups sour cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 dashes hot pepper sauce , such as Tabasco®
- 0.5 cups rolled oats
- 2 tablespoons butter
- 0.5 sweets onion , diced
- 0.5 greens bell pepper , diced
- 2 stalks celery , diced
- 1 , 16 ounce
- 1 pound ground turkey
- 1 , 8 ounce
- 0.5 cups chili sauce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Beat egg, vegetable juice, sour cream, Worcestershire sauce, sage, parsley, oregano, salt, black pepper, and hot pepper sauce in a large bowl. Stir in oats and allow to soak.
-
3
Melt butter in a skillet over medium heat; cook and stir onion, bell pepper, and celery until softened, about 5 minutes. Stir vegetable mixture, mushrooms, and turkey into oat mixture; shape into a loaf and transfer to a broiling pan. Mix tomato sauce and chili sauce in a bowl; pour over turkey loaf.
-
4
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
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