A Classic: Italian Style Turkey Meatloaf

There are many variations  of meatloaf.  I like this version for my everyday, go to recipe because it's light, healthy and delicious with the spicy ketchup topping.  You can use ground beef or chicken if you don't like turkey.  Serve this with garlic mashed potatoes and roasted veggies for a complete meal.

1 lb. ground turkey

2 eggs

1 tbs. tomato paste

1/4 c. worcestorshire sauce

1 tsp. dried thyme or 1 tbs. fresh

1 tbs. italian seasoning

3/4 c. dried breadcrumbs

1/4 c. chicken stock

1/2 c. ketchup

1.5 tbs. brown sugar

1 tsp. hot sauce

1 small onion, diced

salt and pepper to taste

Preheat oven to 375

In a saute pan, drizzle about 1 tbs olive oil in the pan and heat.  Add diced onion and saute for about 3-4 minutes until the onion is translucent.  Add thyme, worcestorshire sauce, stock and tomato paste and stir together until thick.  Season with salt and pepper to taste and remove from heat.

In a medium bowl, combine eggs, turkey, breadcrumbs, italian seasoning, salt and pepper and combine.  Add the cooled down onion mixture and mix well.  The mixture should be firm.

In a small bowl, combine ketchup, brown sugar and hot sauce and mix together.

Place mixture on top of the meatloaf.

Place freeform in a cookie sheet or in a bread pan and cook for about 45 minutes.

Stuffed Bell Peppers

Many consider stuffed bell peppers to be a southern comfort food.  Traditionally, cooks will stuff green bell peppers with a mixture of beef, pork, tomatoes and herbs and spices.  You all know by now that that's not exactly how I roll.  I don't like green bell peppers at all.  I've found that I can at least tolerate the red, yellow and orange varieties because they are sweeter and since my husband loves peppers, I have to compromise sometimes and give him what he likes.  Plus, the colored varieties of peppers are loaded with lots of vitamins.  It's a win-win.  Just like a marriage should be!

6 medium sized bell peppers  (you can use green, but the colored variety are better)

1 lb. lean ground beef (you can use turkey, chicken or pork)

1/4 c. diced onion, chopped fine

1 tsp. finely minced garlic

1.5 c. white rice, cooked half way through (if you don't have rice, you can use orzo)

1 egg

beef broth

4 tbl. worchester sauce

2 tbl. tomato paste

1/2 tsp. dried oregano

1 tsp. steak seasoning

salt and pepper to taste

Preheat Oven to 375

In a baking dish line up the bell peppers.  Make sure that you cut the bottom of the pepper a little bit so that it has a firm bottom.

Mix all the ingredients in a medium bowl and make sure everything is well incorporated.  Fill the bottom of the baking dish about 1/4 inch up the bell peppers with beef broth.

Cover with foil and bake for 35 mins.  Remove foil and pour a teaspoon of the broth into the pepper to keep it moist.  Top the peppers with some parmesan cheese and place back in the oven (minus the foil) for about 10 more minutes or until the parmesan has browned.

Serve with a little broth on the plate!  Easy!