Sun-dried Tomato Turkey Meatloaf
Sun-dried Tomato Turkey Meatloaf has a punchy flavor and beautiful texture. I love it hot, but often make it to slice thin for sandwiches.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Servings
8 servings
Ingredients
- 1 cupdried breadcrumbs (plain)
- 1/2 cupItalian parsley
- 4 large eggs (lightly beaten)
- 1/4 cupwhole milk
- 1 cupgrated Asiago cheese
- 1/2 cupchopped sun-dried tomatoes (packed in oil, drained)
- 1 1/2 teaspoonsKosher salt
- 1 1/2 teaspoonsfreshly ground black pepper
- 2 poundsground turkey
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 375º F.
- 2
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine. Mix with hands, if necessary.
- 3
Line a baking sheet with parchment paper. Place the turkey mixture in the middle of the paper, shaping the mixture into a loaf. Wrap the parchment up around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to solidify the shape of the loaf. Bake, still covered with parchment, until the loaf reaches 165 degrees F. on an instant-read thermometer, about . Remove from the oven and cool before slicing.