Ingredients2 tsp olive oil
1 medium onion, diced
1 green bell pepper, diced
2 lbs ground turkey (93% fat-free)
8 oz canned diced tomatoes
1 large egg
1 cup plain dry bread crumbs
1 tsp each: kosher salt, black pepper, cumin, dried thyme
1/2 cup Cowboy Ketchup or smoky barbecue sauce
10 shakes Rhode Island Red mild hot sauce, or green Tabasco sauce
Preheat oven to 400°F. Spray two small loaf pans (or one bread loaf size pan) with cooking spray, and set aside.
In a small nonstick frying pan, heat the oil over low-medium heat. Sauté the onion and green pepper for 3-4 minutes, until the onions are translucent and the green peppers are soft. Remove the pan from heat and set aside to cool.
Put ground turkey into a large bowl. Add the tomato, egg, bread crumbs, spices, Cowboy Ketchup (or barbecue sauce), and hot sauce. Then, add the cooked vegetables. Mix everything together lightly, with your impeccably clean hands, until just combined.
In the same frying pan in which you cooked the vegetables, heat 1 teaspoon of olive oil. Sauté 1 tablespoon of the meatloaf mixture until brown on both sides, 2 minutes. Taste, and if necessary, adjust the seasoning in the meatloaf.
Divide the meat mixture between the two small loaf pans (or transfer it to one regular loaf pan).
Bake at 400F for 55 minutes, until the internal temperature registers 160°F on an instant-read thermometer. Remove from the oven, tent lightly with aluminum foil, and let rest for 15 minutes or more before slicing.
Meatloaf tastes great on sandwiches, hot or cold, and it freezes well.