• Turkey Meatloaf with Sun Dried Tomatoes and Basil

    posted February 26th, 2010  :: Family Favorites, Poultry, The Recipes: :: 

    When I’m not busy making my kids’ lives miserable at dinner time dreaming up new ways to torture them with greens and vegetables,  I come through for them with a little comfort food.

    While I would love it very much if people would pay attention to their food and start eating lower on the food chain, I never, ever want to become a member of the Food Cop club. Not because I don’t care about you – I do! It’s just that I would  lose all my friends and my own family would probably drop me off at some Home Depot parking lot, change the locks on the front door, and never come back to get me.

    This meatloaf recipe is the classic one in my house, and it never fails to make everyone happy. I use freshly ground dark turkey rather than the shrink wrapped mystery meat found in most grocery stores – who knows how long that stuff has been sitting around and what’s actually in there?

    It’s always worth asking your butcher if they will grind a turkey thigh or two just for you; however it’s best to call ahead. Some stores don’t have separate grinders and can’t mix poultry with other meats they process without advance notice.

    Turkey Meatloaf with Sun Dried Tomatoes and Basil

    • 2 pounds ground dark turkey
    • 1 small onion
    • 1 cup sun dried tomatoes, rehydrated in hot water (oil-packed is ok - drain well)
    • 1/2 cup fresh basil leaves
    • 3 or 4 garlic cloves, peeled and crushed
    • 1 teaspoon crushed red chile flakes (optional)
    • 2 teaspoons salt
    • 2 eggs
    • 3/4 cup panko
    • Freshly ground black pepper
    • 1/4 cup ketchup
    Heat oven to 400 degrees. Put the turkey in a large mixing bowl. Process the onion in a food processor until very finely chopped; add the tomatoes, basil and garlic and process to a paste. Reserve 2 tablespoons of the puree; add the rest to the bowl with turkey along with all remaining ingredients except the ketchup. Divide the mixture in half and form into two slighlty football-shaped loaves on a large baking sheet. Bake for 30 minutes. Mix the reserved tomato puree with the ketchup and brush over the tops of the meatloaves. Bake for an additional 10 minutes before serving. Serves about 6.
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    1. Alanna

      February 26, 2010
      3:13 pm

      Love the idea of the fresh-ground turkey – who’s doing it for you in St. Louis?

    2. Karen

      February 26, 2010
      3:20 pm

      Whole Foods always has it freshly ground, and Straub’s will grind if you call ahead…sad that most bigger grocery stores no longer offer full butchery service these days.

    3. Liza

      February 26, 2010
      3:36 pm

      MMMMMM. That looks delicious! I want some.

    4. Jane

      February 28, 2010
      9:25 am

      Your recipes and photos are amazing!

    5. Kathleen

      March 1, 2010
      2:26 pm

      Hello! I just found your blog and I think it’s amazing! Can’t wait to try this recipe!

    6. Carrie

      March 2, 2010
      8:19 am

      This sounds great! I love the idea of using sundried tomatoes and basil. I’ve been poking around your blog…it’s really lovely!

    7. Meal Makeover Mom Janice

      March 4, 2010
      11:16 am

      My kids might agree that I spend my day thinking about how to make their lives miserable at dinner time by dreaming up new ways to torture them with greens and vegetables! This meatloaf sounds great- and I’m sure wouldn’t get any complaints!

    8. Karen

      March 5, 2010
      6:58 pm

      Janice, glad I’m not the only one! Someday they’ll look back and thank us, right?? Let me know how the meatloaf goes over in your house. Cheers!

    9. janelle

      March 9, 2010
      10:53 am

      this sounds fantastic! I LOVE the inclusion of sundried tomatoes!

    10. Barbecue Turkey Meatloaf (published in Chile Pepper Magazine) « Cooking with Aurora

      May 10, 2010
      8:44 am

      [...] Barbecue Turkey Meatloaf [...]

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