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Tuesday, March 6, 2018

Best Italian Meatloaf

My husband loves meatloaf. I've tried making it so many different ways but I keep coming back to this recipe. I think it's the best. Hearty mushrooms, roasted red peppers, sauce and cheese. Who could argue with those ingredients? Tender and moist just like a meatloaf should be. 

Plus, see below for the best loaf pan! 


  • 2 tsp canola oil
  • 1 cup mushrooms, chopped
  • 1 smallish onion, diced
  • 1/4 cup roasted red peppers (in water), chopped
  • 1 lb Jennie O Extra Lean ground turkey
  • 1/2 cup quick cooking rolled oats
  • 1 egg
  • 5 tbsp tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 cup Kraft fat free mozzarella cheese
  • 1 tbsp basil, chopped


  1. Preheat oven to 350. 
  2. Spray the loaf pan. 
  3. Heat oil in skillet and cook mushrooms, red peppers and onion until softened. Set aside to cool. 
  4. Transfer to a large bowl and add turkey, oats, egg, 3 tbsp tomato sauce, Worcestershire sauce, salt, black pepper, garlic powder, Italian seasoning, cheese and basil. Mix well and place into sprayed loaf pan. 
  5. Brush the top with the remaining 2 tbsp of tomato sauce. Cover with foil. 
  6. Bake for 45 minutes. Meat thermometer should reach 155. You can take the foil off for the last 10 minutes or so to brown the top. 
  7. Let rest and then slice into 8 pieces. 

This recipe makes 4 servings, 2 slices at 2 points on Weight Watchers Freestyle Program. 

Note: This is the best loaf pan. It has perforations in the insert to drain fat and grease for a healthier meal. Releases very easy and lifts right out. You can see the product RIGHT HERE.


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