Confetti Meatloaf
Here, ricotta takes the place of bread crumbs and/or eggs, and makes the meatloaf super moist.
It's helpful to have an instant-read thermometer for monitoring doneness.
SERVINGS:
Tested size: 2-4 servings

INGREDIENTS
2 teaspoons plus 2 tablespoons extra-virgin olive oil
1 large or 2 small bell peppers (any color), stemmed, seeded and cut into small dice
1 small red onion, cut into small dice
4 cloves garlic, minced
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
6 oil-packed sun-dried tomatoes, drained and minced
2 large handfuls flat-leaf parsley and/or basil leaves, chopped
3/4 cup whole-milk ricotta cheese
1 pound ground turkey, preferably dark meat (may substitute ground chicken, pork or beef)

DIRECTIONS
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, then use 2 teaspoons of the oil to coat the parchment.
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, stir in the bell pepper and onion; cook for
about 8 minutes, stirring a few times, or until the vegetables have softened and are browned on the edges. Turn off the heat and stir in the garlic. Let
cool.
Transfer to a large bowl; add the oregano, salt, pepper, Worcestershire sauce, tomatoes, parsley and ricotta, stirring until well incorporated. Add the
turkey and use your clean hands to work it into the mixture.
Transfer to the baking sheet; shape the mixture into a tight loaf that is 10 inches long and 4 inches wide (it will be about 1 inch high). Roast (middle
rack) for 35 to 40 minutes, or until an instant-read thermometer inserted into the center registers 165 degrees.
Cool for 10 minutes before serving.