Turkey Meatloaf with Sun Dried Tomatoes and Basil

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

Yield: 4 - 6 servings


  • 2 pounds ground dark turkey
  • 1 small onion, peeled
  • 1 cup sun dried tomatoes, rehydrated in hot water (oil-packed is ok - drain well); chopped
  • 1/2 cup fresh basil leaves, chopped
  • 2 garlic cloves, peeled and crushed
  • 1/2 cup fresh bread crumbs or panko
  • 1 teaspoon crushed red chile flakes
  • 2 teaspoons salt
  • 2 eggs
  • Freshly ground black pepper, to taste
  • 1/4 cup ketchup


  1. Heat oven to 425 degrees.
  2. Put the turkey in a large mixing bowl; grate the onion on the side of a box grater into the bowl. Add the tomatoes, basil, garlic, bread crumbs, chile, salt, pepper and eggs to the bowl. Use a large fork or your hands to combine well.
  3. Form the mixture into a football-shaped loaf on a large baking sheet. Bake 25 minutes.
  4. Brush ketchup over the top of the meatloaf Bake for an additional 10 minutes, then allow to cool for 10 minutes before serving.


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

    • 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.

  2. MMMMMM. That looks delicious! I want some.

  3. Your recipes and photos are amazing!

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

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

  6. 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!

    • 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!

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

  8. I’m struggling to find the recipe for the turkey meatloaf with sundried tomatoes and basil. Every link just sends me to this post. Help please!

  9. Where can I find the recipe for the turkey meatloaf? It looks great!

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