This great-tasting meat loaf from Connie Staal of Greenbrier, Arkansas, is sure to be a family favorite. It's moist, tender and chock-full of green pepper, onion and zesty tomato flavor! Why not make two? Tuck one in the oven for supper, the other in the freezer for another night.
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 3/4 cup dry bread crumbs
- 3/4 cup shredded reduced-fat cheddar cheese
- 1/2 cup tomato sauce
- 1/4 cup fat-free plain yogurt
- 2 tablespoons minced fresh parsley
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 3/4 pound lean ground turkey
- 1/4 pound lean ground beef (90% lean)
- 1/4 cup tomato sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/4 cup shredded reduced-fat cheddar cheese
- In a large nonstick skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
- Transfer to a large bowl. Stir in the bread crumbs, cheese, tomato sauce, yogurt, parsley, Worcestershire sauce and chili powder. Crumble turkey and beef over mixture and mix well.
- Shape into a loaf. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes; drain.
- Combine the tomato sauce, Worcestershire sauce and chili powder; spread over meat loaf. Bake for 15 minutes or until no pink remains and a thermometer reads 165°. Sprinkle with cheese; bake 2-3 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Mexican Meat Loaf in Light & Tasty February/March 2008, p23
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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