Turkey & Vegetable Meatloaf with Chipotle Chile

Campbell's Turkey & Vegetable Meatloaf with Chipotle Chile Recipe

So easy, and so tasty...this scrumptious turkey and veggie meatloaf packs a lot of flavor...and a little kick.

At a glance


15 min.


1 hr. 30 min.



Bake: 1 hr. 15 min.

Made With

  • Slow Kettle® Style Golden Butternut Squash Bisque

    Slow Kettle® Style Golden Butternut Squash Bisque

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What You'll Need

2 teaspoons olive oil
8 ounces container crimini mushrooms, 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) Slow Kettle® Style Golden Butternut Squash Bisque
1 1/2 pounds lean ground turkey, cooked
3/4 cup finely chopped whole wheat bread (about 2 slices)
1 1/2 teaspoons ground chipotle chile powder or chili powder
2 tablespoons shredded fat free Cheddar cheese

How to Make It

  • 1

    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 bisque and cook for 2 minutes.  Remove the skillet from the heat and let the vegetable mixture cool slightly.

  • 2

    Thoroughly mix the turkey, vegetable mixture, bread crumbs and chipotle pepper in a large bowl.  Season, if desired.  Place the mixture into an 8x4-inch loaf pan.

  • 3

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

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