Recipe courtesy of Claire Robinson
Episode: Gal Pal Mammas
Save Recipe Print
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Meatloaf

Recipe courtesy of Ree Drummond

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Gina's Turkey Meatloaf

Recipe courtesy of The Neelys

Twice Baked Potatoes

Recipe courtesy of Aaron McCargo Jr.

Tarragon Meatloaf

Recipe courtesy of Alex Guarnaschelli

Meatloaf Lasagna

Recipe courtesy of Food Network Kitchen

Sunny's Twice Baked Potatoes

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories