Miracle Makeover Meatloaf

California Walnut Board
  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 65 mins


2tablespoons extra-virgin olive oil
1large onion, finely minced
1-- rib celery, minced
1-- carrot, peeled and grated
2cloves garlic, minced
1tablespoon dried thyme
1teaspoon kosher salt
1/2teaspoon freshly ground black pepper
1/4teaspoon red pepper flakes
1cup fresh, whole wheat breadcrumbs
1/2cup skim milk
1large large egg
1large egg white, beaten
1cup finely chopped walnuts
1/4cup chopped fresh parsley
3tablespoons tomato ketchup
1tablespoon Worcestershire sauce
1-1/2pound ground turkey meat
-- Tomato ketchup, for brushing the pan
-- Parsley sprigs for garnish
Red Bell Pepper and Tomato Sauce:
2-- large red bell peppers, roasted, peeled and chopped
1-- 28-ounce can organic tomato sauce
1 1/4teaspoons salt
-- Freshly ground black pepper
1/4teaspoon red pepper flakes


  1. Preheat the oven to 350F.
  2. In a skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the celery, carrot, garlic, thyme, salt, pepper and red pepper flakes; cook, stirring occasionally, until soft and tender, about 5 minutes. Set aside and allow to cool.
  3. In a medium bowl, combine the breadcrumbs and milk; let sit for 10 minutes. Add the egg and egg white; mix well. Add the walnuts, parsley, ketchup and Worcestershire sauce; mix well. Add the cooked vegetable mixture and turkey; using one hand, mix and squeeze together, to combine well. Don’t over mix or the meatloaf will be tough.
  4. Brush a nonstick or glass 9- by 5- by 4-inch loaf pan with ketchup. Gently press the meatloaf mixture into the pan, then place the loaf pan into a shallow cookie sheet to catch any drippings in the oven.  Bake until a thermometer inserted into the middle reads 165F, about 1 hour. Let sit for 10 minutes before serving.
  5. To make the sauce, while the meatloaf is cooking, place the bell peppers, tomato sauce, salt, pepper and red pepper flakes in a blender; blend until smooth. Transfer to a medium saucepan and heat over low heat until hot, about 5 minutes.
  6. Unmold the meatloaf onto a serving platter and serve with the hot Red Bell Pepper and Tomato Sauce and garnish with parsley sprigs.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load .19
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 6g
  • Cholesterol 65mg
  • Sodium 1100mg
  • Potassium 690mg
  • Carbohydrate 20g
  • Fiber 4g
  • Sugars 8g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 90%
  • Calcium 8%
  • Iron 20%