Turkey Meatloaf

I made this on Thursday evening after chatting with my friend on IM. We were both starving and you know how your mind can wonder...she wanted meatloaf and didn't have any meat, I had turkey meat but quite honestely had never made meatloaf. So we conspired together our lunch for the the next day...I would make/bring turkey meatloaf and she would go to Houston's restaurant and order their grilled brussel sprouts & some of that spinach/artichoke dip for an appetizer. A lunch match made in heaven no? Well, long story short, I took at half day off from work (you know the saying when the boss is away the 'mice' will play?...) so we didn't have our 'lunch' but boy it sure did sound good!! Well I made the meatloaf and it was really good. Next time I would chop the onions much more fine, but other than that, this recipe is a keeper. I have made a bunch of recipes now from Ellie Krieger and I'm convinced to buy her new cookbook. EVERY SINGLE RECIPE I've made from her has been nothing but EXCELLENT! She truly ROCKS!!!

Turkey Meatloaf
Adapted from Ellen Krieger

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Preheat the oven to 350*F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160*F.

Remove from the oven and let rest for 10 to15 minutes before slicing.