1 teaspoon Olive Oil
1 medium Onion, sliced or chopped
1 Red Bell Pepper, chopped
1/4 lb. fresh Mushrooms, cleaned, then sliced
1/4 cup fresh Basil, chopped
1 lb. ground Turkey
1 clove Garlic, minced
1/3 cup Italian-style breadcrumbs
1/3 cup Skim Milk
1/2 teaspoon Salt
1/2 cup red sauce (Recommend low-cal Marinara)
1/4 cup Cheddar Cheese, grated
Serves 6
Preheat oven to 350-F degrees and lightly oil a loaf pan with non-stick cooking spray.
In a large skillet, warm the oil over medium heat. Add onions, bell pepper, mushrooms, and basil. Cook, stirring frequently to toss mixture until softened, about 10 minutes.
Meanwhile, combine turkey, garlic, breadcrumbs, milk, and salt in a large mixing bowl. Blend well with a wooden spoon or with freshly cleaned hands.
Transfer the sauteed mixture to the bowl with the turkey, and let cool. Add the red sauce and cheddar cheese and again mix with your hands to combine. (Make sure the sauteed vegetables have cooled so they’ll be comfortable to blend by hand.)
Place the mixture into the prepared loaf pan and smooth out the edges to evenly distribute the turkey mixture. Bake for 50 to 60 minutes until cooked through. Remove the meatloaf from the oven and let cool at least 5 minutes before slicing to serve.