Layered Turkey Meatloaf with Roasted Red Pepper Sauce is a summery spin on traditional meatloaf with a cheesy, vegetable center!
I hope you had a wonderful Independence Day/Fourth of July holiday!
It’s been a little wild around our house the past few weeks so when “the crazy” hits, it’s nice to have something to enjoy for several meals like a good meatloaf.
After the second holiday of the summer…. lemme just say……. we’re starting to get a little grilled out so change is good!
This meatloaf is done in a terrine style. A terrine is French and is generally made with ground meats (often game), layered with other ingredients. They can also be made from fish such as salmon.
The texture, when done with meat, is similar to a pate’ which is served cold or room temperature. Vegetable terrines are also quite common in France. This Layered Turkey Meatloaf with Roasted Red Pepper Sauce is a take on the combination of the two.
How to make Layered Turkey Meatloaf with Roasted Red Pepper Sauce:
So that you don’t have a lot of excess moisture in the bottom of the baking pan, you’ll need to sweat the tomatoes and zucchini. There’s a lot of water in those vegetables even when using Roma (plum or paste) tomatoes as is called for here.
Slice, then salt and let drain on paper towels or a clean kitchen towel (if you don’t mind doing some laundry). Pat dry before using.
Whenever I do ground meat combinations such as meatloaf or meatballs, I like to get all the seasonings and binders (breadcrumbs and eggs) combined first then add the ground meat last. I feel everything is more balanced this way. The best way to mix it all together is to wear disposable gloves and just get into it!
After baking to a safe temperature, give the meatloaf a good rest, then drain off any excess liquid/fat.
We served this with an epic pile of my sister’s kale that we brought home–simply sauteed in olive oil with garlic, salt and black pepper. It’s my favorite way to enjoy kale.
Slice, serve and enjoy!
Helpful tools and equipment to make Layered Turkey Meatloaf with Roasted Red Pepper Sauce (Affiliate Links):
- 2 medium plum tomatoes, thinly sliced
- 1 medium zucchini, thinly sliced lengthwise into 6-7 slices
- 2 tablespoons olive oil, plus more for oiling the pan
- 1 large onion (red or white), finely chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3 cups fresh bread crumbs, loosely packed
- 1 can (8-ounce) tomato sauce, divided
- 2 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 pound ground white turkey meat
- 1 pound ground dark turkey meat
- 1/2 cup shredded Mozzarella cheese
- ROASTED RED PEPPER SAUCE
- 1 jar (12-ounce) roasted red peppers (in water)
- 1/2 cup tomato sauce (from the opened can)
- salt and freshly ground black pepper, to taste
- Preheat oven to 350 degrees.
- Spread the tomato and zucchini slices out in one layer on paper towels or a clean kitchen towel. Sprinkle top side of vegetables with salt and let sit for 15 minutes. Turn the slices over, salt again and let sit another 15 minutes.
- Blot vegetables as dry as possible with a paper towel and set aside.
- While vegetables are draining, heat olive oil over medium-high heat. Add onions, reduce heat to medium and cook 5-7 minutes or until beginning to soften.
- Add garlic, stir and transfer to a large bowl to cool slightly.
- Stir in parsley, basil, oregano, 2 teaspoons salt, black pepper, crushed red pepper, 1/2 cup tomato sauce (from the opened can), eggs, and Parmesan cheese. Mix until well-combined.
- Add ground turkey and mix well, being careful not to overmix.
- Oil a large 9 x 5-inch loaf pan. Place approximately half the turkey mixture in the loaf pan, smoothing the top.
- Place zucchini slices in one layer over the turkey meat. (It's okay for them to overlap slightly in the middle. Sprinkle with mozzarella cheese. Top with tomato slices placed in one layer.
- Place the remaining turkey mixture over the vegetables and smooth the top to make a nice loaf shape.
- Bake for 1 hour.
- Pour half the sauce over the meat loaf and continue baking until a thermometer inserted into the center registers at least 165 degrees (approximately another 20-25 minutes. Let rest for 15 minutes before slicing. CAREFULLY drain off any excess juice/water.
- Cut into slices and serve the remaining sauce on the side.
- SAUCE: Combine roasted red peppers, tomato sauce and salt and pepper to taste in a food processor or blender. Process until smooth.
MAKE AHEAD: Meatloaf can be assembled up to 1 day before baking. Meatloaf reheats well so you can bake and reheat. If you're reheating the cooked meatloaf, be sure to keep it covered so it doesn't dry out.
FREEZER-FRIENDLY: Meatloaf freezes well.
Amount Per Serving Calories 653 Total Fat 24g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 15g Cholesterol 230mg Sodium 1193mg Carbohydrates 52g Net Carbohydrates 0g Fiber 6g Sugar 10g Sugar Alcohols 0g Protein 57g