Roasted Red Pepper Mini-Meatloaves

I can't believe how well these turned out.  I have this habit of going grocery shopping without any real plan for what I want to make, which is a bit like going to a hardware store and buying a few nails and some wood and then coming home to draw up a blueprint.  But, you know what?  Sometimes that means you end up with something amazing that you never would have planned for.

These mini-meatloaves were born out of a perfect storm of leftovers.  2 lonely roasted red peppers left in a jar.  Some brown rice from the week before.  Half a pound of ground turkey.  Random condiments in the door of my fridge.  You might not think that could amount to much - but - it did.  These turned out to be so perfectly moist and full of wonderful flavor!  You can stick with eating them as meatloaves, or add a little more rice/oats and make them into meatballs to serve on top of some marinara-coated pasta.  You could even just cook this as a hamburger and put it into a gluten-free bun, topped with your favorite gluten-free (and/or vegan) cheese.  But no matter how you serve it, the flavor will win you over with the first bite. 

Roasted Red Pepper Mini-Meatloaves
Makes two mini-meatloaves.


1/2 lb ground turkey
1 egg, beaten
3/4 cup cooked brown or white rice (if you don't have rice, you can substitute gluten-free oats)
1 roasted red pepper, diced
1 1/2 tbsp. jam
3 tbsp. gluten-free barbecue sauce (Trader Joe's Kansas City Smokehouse is gluten-free)
3 tbsp. gluten-free marinara sauce (optional)
1 tsp. minced onion
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 tsp. Trader Joe's 21 Seasoning Salute (optional)

Preheat oven to 400 F.  Spray two mini-loaf pans with cooking spray.

Stir all ingredients together in a large bowl and mix well.  Spread into two mini loaf pans.  Bake for at least 40 minutes or until the meatloaves are cooked all the way through.  Serve with mashed potatoes and vegetables, cornbread, or slice and make into a sandwich.