Lean, Mean Meatloaf

When I have the time, I prefer my "beefed up" meatloaf recipe. If you're short on time, though, this one is quick to prepare and DELICIOUS!! It's also healthier without the sugar & sodium-heavy traditional ketchup topping, not to mention that substituting oats for breadcrumbs boosts the fiber content! Enjoy!! *Courtesy of Rachael Ray

Ingredients:
3/4 C rolled oats (regular oatmeal)
1 onion, quartered
1 1/2 tsp EVOO
1 - 12 oz jar roasted red peppers, drained
1/2 C grated parmesan cheese
2 T finely chopped fresh parsley
1 large egg plus 1 egg white
salt & pepper
1 1/2 lb. 93% lean ground sirloin
***I substituted 1# ground turkey breast!

1. Preheat oven to 375.
2. In a food processor, coarsely grind oats & transfer to a large bowl. Add onion to processor & finely chop.
3. In a sm-med skillet, heat EVOO over med heat then add onion & cook, stirring, until softened (about 5 min). Meanwhile, puree roasted peppers in processor, setting aside 1/3 C.
4. Whisk the remaining puree into the oats along with the onion, 6 T parmesan, parsley, egg & egg white, 1 1/2 tsp salt & 1/2 tsp pepper.
5. Crumble the meat into the bowl and stir to combine.
6. Transfer mixture to a 5x9 loaf pan, spread the reserved puree on top & bake for 50 minutes.
7. Sprinkle remaining parmesan over the top and bake another 5 minutes. Let stand for 10 minutes before serving.