Wednesday, February 19, 2014

Turkey + Sun Dried Tomato Meatloaf

Meatloaf is one of those retro dishes that will never go out of style. It puts the comfort in comfort food. I actually grew up disliking meatloaf and really didn’t acquire a taste for it until a few years ago when I made this updated and low fat turkey meatloaf.

This turkey and sun dried tomato meatloaf is my hubby’s favorite. He loves the Italian flavor from the basil and sun dried tomatoes, and I love that it’s low in fat and so easy to make. Simply heat up the onions, red pepper and garlic to soften. Then add all of the ingredients to a large bowl and mix away with your hands to combine. Press the meat mixture into a loaf pan and bake. It's that simple!

This meatloaf is a collaboration of flavors and colors, creating mouthwatering and satisfying results. the robust flavor of Italian and is specked with gorgeous red and green colors from the basil, sun dried tomatoes, and red pepper. This meatloaf is perfect when served with "Cauliflower" Mashed Potatoes by food blogger Fifteen Spatulas. food at it's best.

Turkey + Sun Dried Tomato Meatloaf


1 tablespoon olive oil

2 pounds ground turkey

1 yellow onion, chopped

2 garlic cloves, minced

1 medium red pepper, finely diced

¾ cup dry bread crumbs

1 tablespoon Worcestershire sauce

3/4 cup (4 ounces) grated fresh Parmesan cheese

1/2 cup thinly sliced fresh basil

2 cup sun dried tomatoes, chopped (do not get oil packed)

2 large eggs

1 teaspoon salt

¼ teaspoon pepper

Cooking spray


Preheat oven to 400°.

Coat 1 loaf pan with cooking spray; set aside. To prepare meat loaf, heat olive oil in pan and add, onion, garlic and red pepper. Dash with a little salt and pepper. Saute until soft for approximately 3 to 4 minutes. Remove from heat and let cool.

In a large bowl, add turkey meat, the onion, garlic, and red pepper mixture, bread crumbs, Worcestershire sauce, pamesan cheese, basil, sun dried tomatoes, eggs, salt and pepper. Using freshly cleaned hands, throughly combine the meat mixture. Remove meat mixture from bowl and press into prepared pan.

Bake at 400° for 55 minutes or until a meat thermometer registers 180°.

Remove meatloaf from pan, slice and serve topped with mashed cauliflower and potatoes.


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