1.5 lbs ground Turkey
2 slices white bread, crusts removed
1/4 cup heavy cream
1/4 cup milk
1 onion
1/2 of a green bell pepper
1/2 of a red bell pepper
1 tsp neutral cooking oil
1 whole egg
1/2 tbsp garlic powder
1/2 tbsp smoked paprika
1/2 tbsp dried thyme
1/2 tbsp ground ginger
3/4 tbsp salt, plus 1 pinch for sauteing
1/2 tbsp pepper
1/4 cup of ketchup, plus more for serving
1/4 cup grated parmigiano reggiano or grana padana cheese
hot sauce
Equipment: 1 small mixing bowl, 1 medium mixing bowls, cheese grater, chef knife, rimmed sheet pan, saute pan, silicon or wooden spoon
1. Tear the crustless bread into small pieces and soak in a mixture of the cream and milk until its completely mushy (15-20 minutes) in the small mixing bowl.
2. Peel and grate the onion into the medium bowl and preheat your saute pan with the oil over medium heat.
3. Chop the bell peppers into small pieces and add to the hot pan with a pinch of salt and cook until they are softened but not browned. Add to the bowl of grated onion.
4. Drain the excess liquid from the soaked bread and add the bread and the ground turkey to the bowl of grated onion and cooked peppers.
5. Beat the egg with a fork and add to the bowl along with the spices, cheese and ketchup. Mix until fully combined.
6. Form into a loaf shape on a sheet pan and bake at 400F until a meat thermometer inserted into the middle reads 155 F.
7. Let the meatloaf rest for 15 minutes, slice and serve with ketchup, hot sauce and preferred sides.
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