Turkey Meatloaf

From The Kitchen of Robyn Haggerty


¾ cup quick-cooking oats
½ cup skim milk
1 medium onion, peeled (finely chopped)
2 pounds ground turkey breast
½ cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
¼ cup ketchup
½ teaspoon salt
½ teaspoon black pepper
1 – 8 ounce can tomato sauce

Preheat the oven to 350 degrees

In a small bowl, stir together the oats and milk. Thinly slice ¼ Of the onion and set aside. Finely chop the remaining onion.In a large bowl combine the turkey, oat mixture, chopped onionChopped bell pepper, eggs and the Worcestershire sauce, ketchup,Sat and pepper. Mix all just until well combined.

Transfer the mixture to a 9x 13 baking pan and shape into aLoaf about 5 inches wide and 2 ½ inches high. Pour the tomatoSauce over the meatloaf and sprinkle with the sliced onions.Bake for about 1 hour or until and instant read thermometerReads 160 degrees.

Remove from the oven and let rest for 10 to 15 minutes before Slicing.