TWICE COOKED TURKEY MEATLOAF
Provided by Claire Robinson
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
TWICE COOKED TURKEY MEATLOAF
Steps:
- Preheat oven to 375 degrees Mix all the ingredients thoroughly in a large bowl, reserving 1/2c of sun-dried tomato puree. Form the mixture into a loaf and transfer it to a baking dish. Cover and bake until internal temp registers 165 degrees, 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 10-15 min. When ready to serve, heat up a little oil in a non-stick skillet. Cut the meatloaf into 1in thick slices and add to the skillet. Crisp both sides.
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