1 tsp. olive oil
5 mushrooms, finely chopped
1/2 yellow onion, diced
1/2 c. red, yellow or orange bell pepper, finely diced
3 cloves of garlic, minced or garlic powder to taste
1 pound of ground turkey
4 T. garlic or herbed bread crumbs (crushed crackers/croutons also works)
2 T. milk
3 T. parsley, chopped or crushed if using dried
Sea salt and freshly cracked pepper, to taste
Heat the olive oil and cook the onions and bell pepper with the garlic. When these vegetables have cooked for a while, add the mushrooms to cook until all are tender.
Mix all the ingredients together and bake in a loaf pan at 350 degrees for about 1 hour. I served this with mashed potatoes and mushroom-turkey gravy.
I watched a food show where they took a turkey meatloaf and rolled it with fresh, chopped spinach and shredded mozerella cheese and then baked the meatloaf . . . It looked delicious and so when I warmed up my leafovers, I put spinach on top of it and then a slice of mozerella and it tasted great!
NOTE: This was a very moist meatloaf. . . I adapted it from a recipe that Andrea e-mailed me.