Turkey & Vegetable Meatloaf with Chipotle Chile

So easy, and so tasty...this scrumptious turkey and veggie meatloaf packs a lot of flavor...and a little kick.

Photo by Teri D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoon olive oil

  • 1

    containers (8 ounces) cremini mushrooms, finely chopped (about 2 1/2 cups)

  • 2

    small zucchini, chopped (about 1 1/4 cups)

  • 1

    medium onion, finely chopped (about 1/2 cup)

  • 1

    carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup

  • 1 1/2

    pound lean ground turkey

  • 2

    small slices whole grain bread, finely chopped (about 3/4 cup)

  • 1 1/2

    teaspoon ground chipotle chile pepper or chili powder

  • 2

    tablespoon shredded fat free Cheddar cheese

Directions

1. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the mushrooms, zucchini and onion and cook for 10 minutes or until the vegetables are tender, stirring occasionally. Stir in the soup and cook for 2 minutes. Remove the skillet from the heat and let the vegetable mixture cool slightly. 2. Thoroughly mix the turkey, vegetable mixture, bread crumbs and chipotle pepper in a large bowl. Place the mixture into an 8 x 4-inch loaf pan. 3. Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Sprinkle with the cheese. Nutrition Information calories 201 totalfat 8g saturatedfat 2g cholesterol 56mg sodium 307mg totalcarbohydrate 13g dietaryfiber 2g protein 22g

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