Ingredients 1-1/2 pounds 93/7 lean ground turkey 1 egg 1/2 cup coarse ground rolled oats (or steel cut oats) 1/4 cup sweet vermouth 2 tbsp olive oil 4 oz basil pesto (dairy free) 4 large cloves garlic, minced 1/2 cup sun dried tomatoes, chopped 1-1/4 cups tomato sauce (could use canned crushed tomatoes, with 1/2 cup liquid reserved) 1/4 cup tomato paste Small handful of Fresh, chopped parsley 1/2 tsp fresh ground black peppercorns 1 tsp onion powder 1 cup diced onion 2 tsp oregano 2 tsp basil 1 tsp Salt
Directions Preheat oven to 375°F.
Heat oil in skillet. Sauté onions for several minutes: add vermouth. Sprinkle a little salt. Cook several min. Until onions are tender and liquid is mostly cooked out. Add garlic and cook for another couple minutes.
In a medium bowl, combine ground meat, egg, oats, cooked onion mixture, pesto, half of chopped parsley, sun dried tomatoes.
In small bowl, mix together tomato sauce, paste, herbs & spices. Add 3/4 cup of sauce to meat and mix well.
1) lightly form meat into a long loaf about 8 inches by 3 inches, on an ovenproof casserole dish, or 2" deep baking pan.
2) lightly press into a 8x4" baking loaf pan.
Pour remaining sauce over top.
Cheese variation: Mix in shredded Parmesan or small cubes of mozzarella, and sprinkle cheese on top before baking.
Bake 60 minutes; meat loaf will have shrunk some from the sides of the baking dish, with an internal temperature (use instant thermometer inserted into middle) should be 150 degrees F.