Bubbys Turkey Meatloaf With Red Pepper Sauce Food

TURKEY MEATLOAF

Steps:

• Preheat oven to 400°F.
• Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
• Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
• Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
• Let meatloaf stand 5 minutes before serving.

TURKEY MEATLOAF WITH ROASTED RED PEPPER SAUCE

Steps:

• First make the sauce. Preheat oven to 375°F.
• Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, on a lightly oiled foil-lined baking sheet and sprinkle lightly with salt. Add the foil-wrapped garlic and whole bell pepper to the pan and roast vegetables in middle of oven for 40 minutes to an hour. Start checking it around 40 minutes to make sure you don't burn your beautiful veggies!
• Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
• Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth. At this point you can refrigerate the sauce for up to a week. Just stick it in the microwave when you need it.
• Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool for a few minutes.
• Preheat oven to 400 F.
• Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. Mixture will be very moist. Don't mix it too much or your meat will be tough.
• Form into a 9- by 5-inch oval loaf in a lightly oiled 9x13 metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 40-50 minutes.
• Let meatloaf stand 5 minutes before serving.

RED PEPPER MEAT LOAF

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble pork and turkey over mixture and mix well. Shape into a loaf and place in a greased 8-in. square baking dish. Drizzle with barbecue sauce. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 165°.

BUBBY'S TURKEY MEATLOAF (DAVE LIEBERMAN)

Steps:

• Meatloaf:
• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
• Red Pepper Sauce:
• Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.

RED PEPPER TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, stir together the oats and milk.
• Very thinly slice 1/4 of the onion into rings and set aside.
• Finely chop the remaining onion.
• In a large bowl combine the ground meat, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup,garlic powder, salt and a few grinds of pepper. Mix just until well combined.
• Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high.
• Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions (or if you prefer, squirt some ribbons of ketchup to taste over the top).
• Bake for about 1 hour or until no longer pink inside.
• Remove from the oven and let rest for 10 to 15 minutes before slicing (it will not be a very firm meatloaf); the height be very low and your slices will be in long rectangular strips.

BUBBY'S TURKEY MEATLOAF WITH RED PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
• Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.