Roasted Red Pepper sauce and Turkey Meatloaf

This post is rather behind, I made this weeks ago and never had a chance to update. I guess late is better than not at all.

I had a bag of red peppers that I needed to use and went on a search for recipes, I came up with this.

Roasted Red Pepper Sauce


3 large red bell peppers, roasted and chopped
1/4 C. extra-virgin olive oil
1 1/2 t. fresh lemon juice
1 1/2 t. balsamic vinegar
1 T. fresh parsley, finely chopped

Roast the peppers: place your oven rack at the top position and preheat the broiler for a few minutes.  Place the peppers on a foil-lined baking sheet and slide under the broiler.  When peppers are nicely brown and beginning to char, use tongs to turn them a quarter turn.  Continue to broil on each side until completely roasted and the pepper starts to collapse.  The entire process takes about 15 minutes.

When the peppers are roasted, remove the sheet from the oven and immediately pull up the sides of the foil over the peppers and crimp the edges closed.  Allow peppers to rest in the foil for at least 15 minutes or until cool enough to handle.  Pull apart the stem and seeds and the skin should slip off easily.  Discard.

In a blender blend together the bell pepper, the oil, the lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and black pepper, to taste.

Turkey Meatloaf:

1 package of lean ground turkey
2 slices of day old french bread
2 eggs
1/2 cup seasoned bread crumbs
1 small onion, chopped and sautéed
1 tablespoon Worcestershire sauce
2 tablespoons dijon Mustard
Salt and Pepper

Preheat oven to 400˚F. Line a baking sheet with tinfoil. Mix all ingredients in a large bowl to combine well. Place meatloaf mixture on foil and shape into a long football. Place pan in centre rack of oven and cook for about an hour, temperature should read 165˚F.

Warm sauce in a small saucepan on medium heat until it comes to a boil and thickens slightly, 5 minutes or so. Spoon over sliced meatloaf.