Chopped SaladServes 6


Meat Loaf

  • 2-1/2 pounds Ham Loaf
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 pounds baby portobello mushrooms, coarsely chopped
  • 1 tablespoon olive oil
  • 1 cup 1/2-inch asparagus pieces
  • 1/2 cup chopped red onion
  • 1 cup panko (Japanese breadcrumbs) toasted
  • 1 cup walnuts chopped fine and toasted
  • 1 lb ground turkey (7% fat)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 oz. (half cup) Parmigiano-Reggiano cheese, grated
  • 2 large eggs, lightly beaten
  • Cooking spray for pan


  • 2 tablespoons ketchup
  • 1 tablespoon vegetable broth
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons Vinegar


  1. Preheat broiler to high;
  2. To prepare mea loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl;
  3. Reduce oven temperature to 350°;
  4. Place about one-half of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure with remaining mushrooms;
  5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; saute 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers and put into large bowl. Wipe pan with paper towels.  Add asparagus and onion to pan; saute 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture;
  6. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden.  Add breadcrumbs and the remaining ingredients (through eggs) to mushroom mixture, stirring well.  Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 165°;
  7. To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meatloaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices.


Roasted Peppers
Meat Loaf - Ready to Bake Meat Loaf - Ready to Slice and Eat Meat Loaf - Sliced and Ready to Eat

Recipe from Nancy Beletti

Updated: 22-Nov-2014

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