Nummy Nummy Turkey Meatloaf!
We switched over to ground turkey as a staple over ground beef quite some time ago. I have continued to tinker with my meatloaf recipe and think it's juuuust about right for us now. The lower temperature and longer baking time keep the meat nice and moist. I hope you enjoy it!
1 package Ground Turkey, about 1.5 lbs.
1 large egg, lightly beaten
1/2 cup seasoned breadcrumbs
1/4 cup milk
2-3 tablespoons sun dried tomatoes in olive oil, minced fine
1 1/2 teaspoons dried basil, or 2 tablespoons fresh, chopped fine
1 1/2 teaspoons dried parsley, or 2 tablespoons fresh, chopped fine
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 small onion, chopped
2-3 garlic cloves, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 cup ketchup to top meatloaf if preferred (Trader Joe's organic ketchup rocks and it keeps the top from drying out.)
- Preheat oven to 350 degrees.
- Coat 4x12 inch loaf pan with non-stick spray. If you do not have this size pan, a regular loaf pan will work, just increase oven baking time as listed.
- Combine first 9 ingredients in a medium bowl and set aside.
- To a warm skillet, add olive oil and butter. Brown onions and garlic until soft.
- Add onion/garlic mixture to turkey mixture. Combine and place in the loaf pan, patting into all corners.
- Cover with ketchup if preferred.
- Bake for 65 minutes. For the smaller pan, bake for 80 minutes.
- Take out and let site for 5 minutes before slicing.
If you make this, I'd love to hear what you thought of the recipe!