Recipe Template: Rolled Stuffed Meat Loaf

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Since I am not a fan of plastic wrap (buying it just to throw it away), I used a cut-open plastic produce bag when I make this recipe.

1. Preheat the broiler. Cut 2 large bell peppers (any color) lengthwise into flat panels. Broil the peppers pieces 4 inches from the heat for 12 minutes, or until the skin is charred. Remove from the oven and turn the pepper pieces over to cool. When cool enough to handle, pull off the skin.

2. Preheat the oven to 400°F. Lightly grease a rimmed baking sheet.

3. In a large bowl, combine
choose the MEAT2 pounds ground turkey breast2 pounds ground turkey1 pound ground turkey + 1 pound ground sirloin
choose the BREADY STUFF3/4 cup plain dried bread crumbs1/2 cup plain dried bread crumbs + 1/4 cup flaxmeal3/4 cup quick-cooking oatmeal1/2 cup plain dried bread crumbs + 1/4 cup oat bran
choose the SEASONING1-1/2 teaspoons ground fennel1-1/2 teaspoons cumin1-1/2 teaspoons curry powder1-1/2 teaspoons smoked paprika
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

4. Thoroughly mix in
2 large eggs
choose the TOMATO-Y STUFF1/2 cup bottled mild salsa1/2 cup ketchup1/2 cup tomato-based chili sauce1/2 cup mild BBQ sauce6 tablespoons tomato paste + 2 tablespoons balsamic vinegar
choose the FLAVOR FLECKS1 tablespoon small capers1 tablespoon minced dill pickle2 tablespoons chopped sun-dried tomatoes2 teaspoons minced jalapeño pepper

5. Pull out a piece of plastic wrap about 15 inches long. Plop the meat loaf mixture onto the plastic and pat the meat out to a 9 x 12-inch rectangle about 1/2 inch thick.

6. Leaving a 1-inch border all around, cover the meat mixture with
choose the GREEN HERB1 cup flat-leaf parsley leaves2/3 cup basil leaves1 cup cilantro leaves
Again leaving a border, top with an even layer of
choose the CHEESE1 cup shredded mozzarella1 cup shredded Cheddar1 cup shredded Monterey jack1 cup shredded cheese blend
Top with the roasted peppers.

7. Pull up one end of the plastic wrap to gently force the meat loaf to roll over itself. Continue to lift and roll, tucking in the filling ingredients as you go so they don't just get pushed forward. Pinch the ends together to completely seal in the filling.

8. Roll the meat loaf onto the baking sheet ending with it seam-side down. Coat the outside and ends of the meat loaf with
CHOOSE THE GLAZE2 tablespoons ketchup2 tablespoons BBQ sauce2 tablespoons tomato-based chili sauce2 tablespoons bottled salsa
Bake in the center of the oven for 40 minutes, until the juices run clear and the center registers 150°F on an instant-read thermometer.

9. Let sit for 10 minutes before serving.

Makes 8 to 10 servings