Turkey & Vegetable Meatloaf with Chipotle Chile

Makes: 8 servings
Prep: 15 minutes
Bake: 1 hour 15 minutes

Ingredients:

2 tsp. olive oil
1 container (8 ounces) cremini mushroom, finely chopped (about 2 1/2 cups)
2 small zucchini, chopped (about 1 1/4 cups)
1 medium onion, finely chopped (about 1/2 cup)
1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup
1 1/2 lb. lean ground turkey
2 small slices whole grain bread, finely chopped (about 3/4 cup)
1 1/2 tsp. ground chipotle chile pepper  or chili powder
2 tbsp. shredded fat free Cheddar cheese  

Directions:

Heat the oil in a 10-inch nonstick skillet over medium-high heat.  Add the mushrooms, zucchini and onion and cook for 10 minutes or until the vegetables are tender, stirring occasionally.  Stir in the soup and cook for 2 minutes.  Remove the skillet from the heat and let the vegetable mixture cool slightly.

Thoroughly mix the turkey, vegetable mixture, bread crumbs and chipotle pepper in a large bowl.  Place the mixture into an 8 x 4-inch loaf pan.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through.  Sprinkle with the cheese.