Meat Loaf with Roasted Peppers
- 3 pounds ground turkey
- 2 carrots, peeled and grated (about 1/4 cups)
- 1 large onion, grated or finely chopped
- 1 cup flat-leaf parsley
- 1 cup fresh bread crumbs
- 1 1/2 tsp olive oil
- 3/4 cup tomato juice
- 2 large eggs, beaten
- 2 tsp ground allspice
- 2 tsp kosher salt
- 1 tsp freshly ground pepper
- 1 12-ounce jar roasted red peppers
- 1/2 cup chili sauce (such as Heinz)
Preheat the oven to 400. Place all ingredients except roasted peppers and chili sauce in a large bowl. Use your hand to mix together lightly; don't overmix or the meat loaf will be tough.
Divide meat mixture into four equal parts. Press a quarter of the mixture into an 8 x 4 x 2 1/2-inch loaf pan. Arrange half of the pepper strips in the center, lengthwise, leaving a 1/2-inch border all around. Press another quarter of meat mixture on top and shape into a mounded loaf, about 1/2-inch from sides of pan. Repeat with remaining meat mixture and peppers in a second loaf pan.
Spread chili sauce on tops of both loaves. Bake 15 minutes; reduce heat to 375 and bake 30 to 35 minutes longer or until a meat thermometer placed in the center registers 160 degrees. Pour off and discard the fatty liquid surrounding loaves and set aside to rest 10 minutes before slicing into 1-inch thick slices.