This delicious meat loaf is made without beef, using only lean ground turkey and chicken, yet the addition of sauteed, finely chopped celery, onions and green peppers makes it moist and juicy. Bruschetta makes a great addition to this recipe, but in a pinch, you could also just use no-salt tomato sauce. Between the seasonings and vegetables, you won’t miss salt in this recipe. Be sure to save some Bruschetta or tomato sauce to serve on the side!
Heat the olive oil in a skillet. When hot, add the onions. Saute until translucent, then add the celery and green pepper. Heat until softened, stirring from time to time. Remove from heat and allow to cool slightly.
Put the meat, half of the bruschetta and all the other ingredients, except the parsley, in a large bowl. Mix well.
Grease or use a nonstick spray to prepare a 10 inch loaf pan, then put the meat mixture in the pan, pressing to fill the corners and sides.
Bake at 350 for 90 minutes. Remove from the oven and carefully drain the oil that has collected in the loaf pan, using a large fork or a spatula to prevent the meat from falling out. Add another ½ cup of the Bruschetta or tomato sauce on top and put back in the oven for about 15 more minutes.
Remove from oven and let sit a few minutes before cutting. Serve with the remaining Bruschetta or tomato sauce on the side as extra topping.
A batch of roasted asparagus makes a great side dish with the meat loaf. Depending on where we are with carbs, we might indulge in some mashed potatoes, but only in small amounts.