ITALIAN TURKEY MEATLOAF

ITALIAN TURKEY MEATLOAF image

Yield Serves 8

Number Of Ingredients 14

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2 lbs. naturally-raised dark meat ground turkey
6 ounces crimini mushrooms
1 cup fresh basil leaves
1/2 cup sun-dried tomato halves
2 cups panko crumbs
1/2 cup fresh italian parsley leaves
1/2 medium sweet white onion
2 tsp dried oregano
1 tsp dried thyme
1-1/4 cups coarsely grated or chopped smoked gouda or smoked mozzarella
2 lightly beaten large eggs
2/3 cup Trader Joe's Garden Patch vegetable juice or other tomato juice
S&P to taste
3 tbsp organic ketchup

Steps:

Preheat oven to 350 (convect). Pulse mushrooms in food processor until finely chopped, and add to large mixing bowl. Do same with basil, sun-dried tomatoes, and onion together, and add to bowl. Process panko with dried herbs and fresh parsley until well combined, and add to bowl. Add 1 cup smoked cheese, turkey, and panko mixture to bowl and mix together with hands until well combined. Add beaten eggs and tomato juice and mix with hands again. Spread mixture out on a piece of waxed paper or foil, into a 12 x 15 rectangle and then roll up from one short side, using foil to guide you. Slip foil out from underneath, tuck in ends, and place meatloaf roll in shallow baking pan. Spread top with organic ketchup and bake about 1 hour. Remove from oven, sprinkle with remaining 1/4 cup grated cheese and return to oven another 10 minutes. Allow to rest about 10 minutes before slicing.