Tomato Basil Turkey Meatloaf
Serves 230 mins prep40 mins cook
My best turkey meatloaf recipe! This recipe makes a moist, super-juicy turkey meatloaf, packed with Italian-style seasonings like sun-dried tomatoes, fresh basil and Parmesan cheese.
0 servings
What you need
Instructions
Heat the oven to 425 (220C) degrees. Pulse the dried tomatoes, basil (or pesto), olive oil, garlic and parsley in a food processor until it forms a chunky paste. Put the turkey in a large mixing bowl with the tomato mixture, grated onion, eggs, breadcrumbs, cheese, salt, red pepper, and black pepper. Mix until everything is combined evenly. Pack the mixture into a loaf pan. Or, make a freeform loaf: Dump the mixture onto a parchment-lined (or nonstick) rimmed baking sheet. Pat into a loaf shape. Bake 40 minutes. Remove from the oven, and spread the ketchup over the top of the meatloaf. Bake an additional 8-10 minutes, until the top of the meatloaf is well browned. Cool the meatloaf about 10 minutes before slicing and serving. KAREN’S NOTES AND TIPS If using pesto instead of fresh basil, omit the olive oil or use about 1 tablespoon instead of 2. Ketchup is a must on meatloaf. Try to find brands made with just tomatoes, vinegar, spices and cane sugar rather than those with added preservatives and high-fructose corn syrup. Meatloaf can be frozen up to 2 months. Defrost overnight in the refrigerator and reheat at 350 degrees for 20-25 minutes, covered.View original recipe