Thursday, March 6, 2014

Italian Turkey Meatloaf

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

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. 

Baking options:

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.

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