TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES
Provided by Giada De Laurentiis
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Spray a 9 by 5-inch loaf pan with cooking spray.
- In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
- Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
- For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
- In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
- Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
TURKEY MEATLOAF WITH SUN DRIED TOMATOES
Make and share this Turkey Meatloaf with Sun Dried Tomatoes recipe from Food.com.
Provided by evelynathens
Categories Poultry
Time 58m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375F; grease 9x5x3-inch glass loaf pan.
- Heat oil in medium skillet over medium heat; add onion and carrot; saute 5 minutes; add celery; saute until vegetables are very tender, about 15 minutes longer; 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 and bake about 15-20 minutes longer; cool 7-10 minutes; slice and serve.
Nutrition Facts : Calories 400, Fat 19.6, SaturatedFat 4.8, Cholesterol 163, Sodium 1170.7, Carbohydrate 28.2, Fiber 3.2, Sugar 3.8, Protein 27.4
SUN-DRIED TOMATO MEAT LOAF
Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
MEATLOAF WITH SUN-DRIED TOMATOES
Does the world really need another meat loaf recipe? YES...this one! I have converted three meat loaf haters into meat loaf lovers with this recipe. It's now the only recipe I use, and I make it with turkey. If you are lucky enough to have leftovers, you will enjoy a really delicious meat loaf sandwich.
Provided by Geema
Categories Poultry
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Grease a loaf pan, preferably glass.
- Heat oil in skillet over medium heat.
- Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
- Transfer to large bowl.
- Add all remiaining ingredients except ketchup to vegetables in bowl.
- Mix thoroughly.
- Transfer to prepared pan and press mixture down well, smoothing the top.
- Bake for 1 hour.
- Spread ketchup on taop and bake about 15 minutes longer.
- Let sit for 5 minutes.
- slice and serve.
Nutrition Facts : Calories 384.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1122.1, Carbohydrate 27.1, Fiber 3.1, Sugar 3.2, Protein 29.9
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