Turkey and Roasted Red Pepper Meatloaf on Greens

                           •  •  •  •  •  •  •  •
 

    I wish I could tell you where I found this recipe for Turkey and Roasted Red Pepper Meatloaf on Greens, but I can't remember.  It is partially jotted down onto a piece of paper -- obviously I was in a hurry when I stumbled upon it.  I recently made it twice in the span of one week; good hot out-of-the-oven and good cold out-of-the-refrigerator the next day.

           Turkey and Roasted Red Pepper Meatloaf on Greens

• 1 1/2 pounds ground turkey
• 1 small yellow onion, finely chopped
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 cup Parmesan
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 1 cup parsley, chopped
• 7 ounces roasted peppers, 1/2-inch dice
• Salt and freshly ground pepper
• 1 tablespoon white wine vinegar
• 3 tablespoons olive oil
• 6 cups lettuce greens

1.  Heat oven to 400˚F.
2.  Combine turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons mustard, parsley, roasted peppers, 3/4 teaspoons salt and 1/2 teaspoon pepper in a large bowl.  Shape mixture into a loaf and bake approximately 45 minutes.  Let rest 15 minutes.
3.  Make Vinaigrette:  In a small bowl, mix together white wine vinegar, olive oil and remaining 2 teaspoons Dijon.  Add salt and pepper to taste.  Toss with lettuce greens.