Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Skillet Turkey Meatloaves with Zucchini and Peppers
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 479
- Total Fat
- 25 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 162 milligrams
- Sodium
- 1192 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 36 grams
Love meatloaf but not the long bake time? These skillet turkey meatloaves deliver all the cozy appeal of the classic in a weeknight-friendly format. Ground turkey keeps things lighter, while prepared marinara forms the base of a simple sauce packed with zucchini, bell pepper and onion. Everything cooks together in a single skillet, making this an easy one-pan dinner with built-in vegetables.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 479
- Total Fat
- 25 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 162 milligrams
- Sodium
- 1192 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 36 grams
Ingredients
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Directions
- Preheat the broiler with a rack in the second position from the top. Combine the turkey, 1/4 cup marinara sauce, the egg, breadcrumbs, 1/4 cup Pecorino, the chopped onion, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands and form into 4 oval patties, about 3/4 inch thick.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sliced onion, bell pepper and zucchini; season with salt, pepper and the remaining 1/2 teaspoon Italian seasoning and cook, tossing occasionally, until lightly browned at the edges, 2 to 3 minutes. Stir in the remaining 1 1/2 cups marinara sauce and 1/2 cup water and bring to a simmer. Make 4 divots in the sauce, then nestle the patties in the sauce, spooning some over the top. Cover and cook, adjusting the heat to maintain a simmer, until the patties are just cooked through, 14 to 16 minutes.
- Uncover and spoon more sauce over each patty. Sprinkle with the remaining 1/4 cup Pecorino. Broil until the tops of the meatloaves are lightly browned, 1 to 2 minutes; divide among plates. Stir the parsley into the sauce, then spoon over the meatloaves and top with more Pecorino.
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