 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
I added red peppers, garlic salt, and a sweet-and-sour sauce to my Mom's basic ground-beef recipe. This turkey loaf is now a favorite at church potlucks. John Cotti-Diaz - Del Rio, Texas Ingredients:
1 egg, lightly beaten |
1 can (8 ounces) tomato sauce, divided |
1 cup soft bread crumbs |
1/4 cup finely chopped onion |
1/4 cup finely chopped green pepper |
1/4 cup finely chopped sweet red pepper |
1-1/2 teaspoons garlic powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 pounds lean ground turkey |
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted |
2 tablespoons brown sugar |
2 tablespoons cider vinegar |
2 tablespoons ketchup |
2 tablespoons prepared mustard |
Directions:
1. In a large bowl, combine the egg, 1/2 cup tomato sauce, bread crumbs, onion, peppers, garlic powder, salt and pepper. Crumble turkey over mixture and mix well.
2. In an 11-in. x 7-in. baking dish coated with cooking spray, pat turkey mixture into a 9-in. x 4-in. loaf. Bake, uncovered, at 350° for 30 minutes; drain if necessary.
3. Meanwhile, combine the soup, brown sugar, vinegar, ketchup, mustard and remaining tomato sauce. Pour 1/2 cup over meat loaf. Bake 20-30 minutes longer or until a thermometer reads 165° and juices run clear. Warm remaining sauce; serve with meat loaf. Yield: 6 servings.
|
|