Ground turkey can be a blank slate for creating interesting meals. On a recent weeknight I was at my daughter’s babysitting while she was on a business trip. But before I left, I was able to prepare at my home Turkey Meat Loaf with Sun-Dried Tomatoes, a recipe that I’ve had from Bon Appétit Magazine from March 1996.
The ground turkey with the addition of sun dried tomatoes gives it an added depth of flavor as does the aromatic herbs of sage and oregano in the recipe. Sautéed chopped onion and celery also bring needed moisture to this lean meat.
The recipe starts by sautéing the onion for five minutes; then adding the celery for another 15 minutes until tender. While this is going on you can prepare the rest of the meat loaf. The meat loaf bakes for approximately one hour or until a thermometer inserted in the meat loaf registers 165 degrees.
I served this to my son-in-law and granddaughter with mashed potatoes seasoned with Williams-Sonoma Garlic Parmesan Seasoning, which my granddaughter devoured along with steamed green peas. Unfortunately, my son-in-law is not a fan of sun dried tomatoes. I on the other hand thoroughly enjoyed the meatloaf. It was moist and packed with lots of flavor. It can also be enjoyed cold on a sandwich, something that my husband loves…cold meatloaf sandwich with a smear of ketchup.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.