Prep 20 mins
Cook 1 hr 10 mins
I call it "good and better" because it's good for you and tastes better than "normal" meatloaf. My hubby loves it!
- 2 lbs ground turkey, I prefer Shadybrook Farms brand (either 93% fat free or ground turkey breast)
- 2 large green bell peppers (or 1 each green and red bell pepper)
- 2 large yellow onions
- 2 slices whole wheat bread
- 2 large eggs (or equivalent of Eggbeaters Egg Substitute)
- 8 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- salt and pepper
- 1 (12 ounce) can tomato paste (I prefer Hunts)
- Get a really big bowl and get ready to get your hands dirty.
- Dice bell peppers and onions and put in big bowl.
- Break up bread slices into VERY small pieces (or use food processor, but don't over do it) and put in bowl.
- Break eggs into bowl.
- Add Worcestershire sauce, garlic powder, salt and pepper, and 1/2 of the can of tomato paste to bowl.
- Add ground turkey to bowl and mix all together VERY well. Mash it, pinch it, whatever, just be sure it's all mixed. It helps to turn the bowl 1/4 of a turn every few seconds. It normally takes me about 5 minutes to get everything well mixed.
- Put mixture into a casserole dish large enough to fit all of the mixture, but leave about 2-3 inches at the top. Preferrably a glass dish with a lid. I use a round glass casserole dish with a glass lid. It works perfectly.
- Place covered dish into an oven preheated to 350. Bake 1 hour and 15 minutes, then check for doneness. Usually if meatloaf is pulled away from sides of dish and slightly brown on top and edges it's done. If it isn't done put it back in the oven at 350 for 15 more minutes and re-evaluate. Continue process until meatloaf is done.
- Once meatloaf is done spread remaining tomato paste all over top (like icing the top of a cake) and try to even out the thickness as much as possible. Put dish back into the oven under the broiler for 12-15 minutes or until tomato paste is dry on top.