Sunday, August 15, 2010

Turkey Meatloaf

Serve 6 Prep: 20 mins Cook: 1 hr

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, (3/4-finely chopped, 1/4-thinly sliced)
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh pasley
1 cerely, chopped
2 pounds ground turkey breast
1 1/2 cups herbed sundried tomatoes in oil, pureed in a food process
2 eggs, beaten
1 cup plain bread crumbs
1 Tbsp. Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce


Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, 1 cup of pureed sun-dried tomatoes (reserving 1/2 cup of sun-dried tomato puree), eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high.
Mix tomato sauce with reserved sun-dried tomato puree.
Pour the tomato sauce mixture over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.