Italian Meat Loaf
Ingredients:
- 3 ounces sun dried tomatoes
- 2 1/2 pounds lean ground turkey breast
- 1 cup chopped onion chopped
- 1 cup fine bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup snipped fresh Italian parsley
- 1 can (8 ounces) tomato sauce divided
- 1 egg
- 2 garlic cloves, pressed
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 red currant jelly, melted
Preparation:
Preheat oven to 375 F.
Cover sun-dried tomatoes with boiling water; let stand 10 minutes. Drain; coarsely chop. Place turkey in large bowl, add the onion, tomatoes, bread crumbs, Parmesan cheese, parsley, 1/2 cup of the tomato sauce, egg, garlic pressed, Italian seasoning, salt and pepper. Mix lightly but thoroughly. Shape meat mixture into loaf pan. Bake 1 hour.
Place jelly melted in a pan and add the remaining tomato sauce, stir well. Spoon the sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink. Remove meat loaf from pan to serving platter, let stand 10 minutes before slicing.
Italian Seasoning: It’s a simple blend of basil, marjoram, oregano, rosemary, thyme, and sage. I would suggest starting with equal amounts of each of these six herbs, although you may want to adjust the proportions later on. I always use a little more sage and a little less rosemary because that is the way my family likes it. Make as small a batch of this as you want. If you want a powder, grind the measured herbs in a processor.
- 3 ounces sun dried tomatoes
- 2 1/2 pounds lean ground turkey breast
- 1 cup chopped onion chopped
- 1 cup fine bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup snipped fresh Italian parsley
- 1 can (8 ounces) tomato sauce divided
- 1 egg
- 2 garlic cloves, pressed
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 red currant jelly, melted
Preparation:
Preheat oven to 375 F.
Cover sun-dried tomatoes with boiling water; let stand 10 minutes. Drain; coarsely chop. Place turkey in large bowl, add the onion, tomatoes, bread crumbs, Parmesan cheese, parsley, 1/2 cup of the tomato sauce, egg, garlic pressed, Italian seasoning, salt and pepper. Mix lightly but thoroughly. Shape meat mixture into loaf pan. Bake 1 hour.
Place jelly melted in a pan and add the remaining tomato sauce, stir well. Spoon the sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink. Remove meat loaf from pan to serving platter, let stand 10 minutes before slicing.
Italian Seasoning: It’s a simple blend of basil, marjoram, oregano, rosemary, thyme, and sage. I would suggest starting with equal amounts of each of these six herbs, although you may want to adjust the proportions later on. I always use a little more sage and a little less rosemary because that is the way my family likes it. Make as small a batch of this as you want. If you want a powder, grind the measured herbs in a processor.
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