Miracle Makeover Meatloaf

Miracle Makeover Meatloaf

Walnuts, herbs and flavorings spice up the mixture of both white and dark turkey meat for the most succulent meatloaf. There's dinner for 6 and enough for sandwiches the next day in one meatloaf or you can divide the mixture into 4 small loaves as it freezes well.


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


  1. Preheat the oven to 350°F.
  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 x 5 x 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 165°F, 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.