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Pepper Turkey Meat Loaf

Total Time

Prep: 20 min. Bake: 50 min.


6 servings

I added red peppers, garlic salt, and a sweet-and-sour sauce to my Mom's basic ground-beef recipe. This turkey loaf is now a favorite at church potlucks. John Cotti-Diaz - Del Rio, Texas


  • 1 large egg, lightly beaten
  • 1 can (8 ounces) tomato sauce, divided
  • 1 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped sweet red pepper
  • 1-1/2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds lean ground turkey
  • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons prepared mustard


  1. In a large bowl, combine the egg, 1/2 cup tomato sauce, bread crumbs, onion, peppers, garlic powder, salt and pepper. Crumble turkey over mixture and mix well.
  2. In an 11x7-in. baking dish coated with cooking spray, pat turkey mixture into a 9x4-in. loaf. Bake, uncovered, at 350° for 30 minutes; drain if necessary.
  3. Meanwhile, combine the soup, brown sugar, vinegar, ketchup, mustard and remaining tomato sauce. Pour 1/2 cup over meat loaf. Bake 20-30 minutes longer or until a thermometer reads 165° and juices run clear. Warm remaining sauce; serve with meat loaf.
    Freeze option: Cover and freeze unbaked meat loaf and remaining sauce in separate freezer containers for up to 3 months. Thaw in the refrigerator overnight. Bake as directed.

Nutrition Facts

1 slice: 282 calories, 11g fat (3g saturated fat), 125mg cholesterol, 736mg sodium, 21g carbohydrate (12g sugars, 2g fiber), 23g protein.

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