Wednesday, April 1, 2009

Turkey Meatloaf - Italian Style

Growing up I absolutely hated meatloaf. It was always this heavy, dense slab of meat with mysterious contents and a sugary, ketchupy sauce on top. Gag!

Fast forward a few decades: My husband does not eat red meat or pork...only poultry and fish. Trying to come up with new and interesting recipes became a challenge. We use ground turkey quite a bit and I thought maybe I could come up with a new version of meatloaf that wouldn't leave me gagging, but rather, our bellies full. The following has become a family favorite.


1 package ground turkey (20.8 oz)
1/2 cup bread crumbs
1/4 cup diced onion
1 14.5 oz can petit diced tomatoes, drained
1/4 cup shredded mozzarella cheese
1 heaping tablespoon shredded parmesan cheese
3 cloves garlic, minced
1 tablespoon each fresh rosemary and basil
1/4 teaspoon Signature Spice Blend
Salt and pepper


Very gently mix the above ingredients and place in a loaf pan. (Overmixing results in a dense loaf).

Bake in a 350 degree oven until thermometer comes out reading 160 (maybe 45 minutes or so depending upon your individual oven)

Remove from oven and allow to rest for a minimum of 5 minutes. Don't worry, it will continue to "cook" to proper temperature. The rest allows the meatloaf to "set".

Slice and serve with Pioneer Woman's Crash Potatoes and a nice green veggie.

If you really desire a tomato sauce topping do this: drizzle with spaghetti sauce and top with extra parmesan cheese during the latter part of baking. Enjoy!

1 comment:

Lissaloo said...

This sounds delicious, i have never been a meatloaf fan but this version sounds like it would be great!


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