Italian Turkey Meatloaf

This healthy, veggie-stuffed meatloaf has an Italian accent. You could serve pasta on the side instead of mashed potatoes and think you're having spaghetti and meatballs!

2 T. olive oil
4 cloves garlic, minced

6 oz. mushrooms, diced

1 onion, diced

1 red pepper, diced

1/2 t. salt

2 eggs

1 T. Balsamic vinegar

1/4 cup chopped fresh basil leaves

1 T. chopped fresh parsley leaves

1/2 t. salt

1/2 t. ground black pepper

1 lb. ground turkey

3/4 c. plain breadcrumbs

1 cup Roasted Tomato Sauce (or any chunky marinara sauce)

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms and saute for 5 minutes or until mushrooms begin to soften. Add onion and red pepper and saute another 5 minutes or until all vegetables are tender. Season with salt and set aside to cool.

Whisk eggs, vinegar, basil, parsley, salt and pepper together. Add turkey, breadcrumbs and sauteed veggies. With your hands, gently mix just until combined. Press into a loaf pan and top with 1/2 cup marinara sauce. (Warm the other 1/2 cup of sauce and reserve for serving.) 

Bake for 45 minutes or until an instant-read thermometer inserted in the middle reads 185 degrees.