I meant to tell you all about this the very first time I made it. But somehow I just never got around to it. And that’s a shame. Because this meatloaf is fantastic. Beyond fantastic.
My mom made meatloaf, with ketchup and plenty of garlic powder, and I loved it in the same way I occasionally still crave macaroni and cheese from a box. But trust me, this is NOT your mother’s meatloaf. This is fancy meatloaf you could serve to company, although I don’t know why you would since it’s so much more fun to eat it all yourself. Of course it’s still simple and easy, and goes great with oven-baked fries. It is meatloaf, afterall. If you’ve never made stuffed meatloaf, the juicy interior will surprise you. Sweet roasted peppers and gooey cheese keep the meatloaf wonderfully moist from the inside. You could certainly replace the peppers with roasted tomatoes and the provolone with Roquefort, or even use roasted peaches and camembert for a decadent twist. I use ground turkey because I think that the mild flavor allows the peppers, cheese and basil to shine, but you could choose ground beef, or even veal if you like.
1 pound ground turkey
2 eggs, beaten
3/4 cup fresh bread crumbs
3 cloves garlic, minced
8 ounces canned tomato sauce, divided
salt and pepper
1/2 cup chopped roasted red bell peppers
1/4 cup fresh basil leaves
1/4 cup shredded sharp provolone
Preheat the oven to 400 degrees. Mix together the ground turkey, eggs, bread crumbs, garlic, and one quarter of the tomato sauce. Add salt and pepper and mix well. Spread the meat mixture in a square on a piece of foil. Arrange the peppers, basil and cheese down the center of the square, stopping an inch from each end. Using the foil to help lift, roll the meat mixture around the filling and pinch the ends to form a loaf. Transfer the meatloaf to a greased rimmed baking sheet. Spread the remaining sauce over the top of the meatloaf, and sprinkle with additional salt and pepper. Bake about 45 minutes until fully cooked through.