Though I’m well aware that spring really IS just around the corner, the 4+ inches of snow (um, sorry Northeast) really put me in the mood for some good winter down-home cookin’. I found a nearly ancient recipe from Bon Appetit (March 1996!) for Turkey Meat Loaf with Sun-Dried Tomatoes at Epicurious. With a 4-fork user rating, 92 reviews and “95% would make again” status, (and no pork or bacon in the recipe), this clearly was the meatloaf to try. And how!
I checked out some of the reviews and made some of the most common tweaks that were recommended. The result was delicous and even a bit nutritious – if you don’t count the white pepper mashed potatoes I made as a side, I guess. I tell myself the asparagus balanced it out a bit.
So here is my version of Turkey Meatloaf with Sun-Dried Tomatoes, adapted from Bon Appetit, March 1996.
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 1/2 pounds ground turkey (I used 1 lb. ground turkey breast, 1/2 lb. ground thigh)
- 1 1/2 cups fresh breadcrumbs made from soft white bread or panko
- 2/3 cup chopped drained oil-packed sun-dried tomatoes
- 1/3 cup milk
- 2 eggs
- 1 1/2 teaspoons dried rubbed sage
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground pepper
- Ketchup, mixed with dried mustard and Worcestershire sauce
Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil over medium heat; saute onion for 5 minutes. Add celery and saute until tender, about 15 more minutes. Transfer to large bowl.
Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup mixture and bake until thermometer registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.
Makes great leftovers, too!