Twice Cooked Turkey Meatloaf
- 2 pounds ground turkey
- 1 1/2 cups bread crumbs, homemade from good soft and sweet bread
- 2 eggs, lightly beaten
- 1 1/2 cups herb and oil marinated sun-dried tomatoes, pureed in a food processor, plus oil for griddle, preferably with garlic, herbs and dried tomatoes
- 1 tablespoon chopped fresh sage leaves
- Pinch salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Mix all of the ingredients thoroughly in a large bowl, reserving 1/2 cup of sun-dried tomato puree. Form the mixture into a loaf and transfer it to a baking dish. Cover and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Remove the baking dish from the oven. Spread the reserved puree on top, then return it to the oven, and bake uncovered for 10 to 15 minutes.
When ready to serve, heat up a little oil from the sun-dried tomatoes in a nonstick skillet or griddle. Cut the meatloaf into about 1-inch slices and add to the skillet. Crisp on both sides for an extra layer of texture.
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