My best turkey meatloaf recipe! This recipe makes a moist, super-juicy turkey meatloaf, packed with Italian-style seasonings like sun-dried tomatoes, fresh basil and Parmesan cheese.





ground turkey



salt & pepper

sun-dried tomatoes


Put moist, chopped sun-dried tomatoes in a food processor with fresh basil, parsley, olive oil and garlic.

Pulse about 30 seconds, until the mixture forms a chunky paste.

You can use drained, oil-packed dried tomatoes, or dry-packed. Rehydrate very firm ones for about 10 minutes in hot water.

Grate 1/2 an onion on a coarse grater — this time-saving trick adds a lot of flavor and moisture, and you don’t have to sauté onions!

Mix in the tomato mixture, cheese, breadcrumbs, salt, eggs and pepper.

Use a large fork to blend the meatloaf mixture, folding from the bottom to the top.

Pat the meat into a smooth football shape and put on a rimmed baking sheet, or pack into a loaf pan.

Bake at 425 40 minutes, then spread the ketchup over the top. Bake an additional 5-8 minutes.