| Turkey Chili Meatloaf |
Recipe Type: Entree
- 2 Teaspoons Trucchi’s Imported Italian Olive Oil
- 2 1/2 Cups Cremini Mushrooms, Chopped Finely
- 2 Small Zucchini, Chopped Finely
- 1 Onion, Chopped Finely
- 18 oz Campbell’s V8 Butternut Squash Soup
- 1 Package Jennie-O Fresh Ground Turkey Breast
- 2 Slices Country Kitchen Split Top Wheat Bread, Chopped Finely
- 1 1/2 Teaspoons Chili Powder
- 2 Tablespoons Kraft Shredded Mild Cheddar Cheese
- Preheat your oven to 350°F.
- Add oil into a nonstick skillet and place over medium high heat. Add in the vegetables and cook for 10 minutes or until they are tender, stirring occasionally.
- Once the veggies are tender, add in the soup, while stirring. Cook for 2 minutes.
- Remove skillet from heat to let the vegetables cool slightly.
- Take the turkey, vegetable mixture, bread crumbs and chili powder and mix together thoroughly in a large bowl. Take the turkey mixture and place into an 8×4 Inch pan.
- Place in the oven and let cook for an 1 hour and 15 minutes, or until meatloaf is cooked all the way through.
- Add shredded cheese on top and serve.
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