Sundried Tomato Turkey Meatloaf

Meatloaf is an American classic.  I do not really know why, but people love to have a “home cooked meal” which includes meatloaf.  T does not like meatloaf.  I like my mom’s; however, I usually will request something else besides meatloaf when I visit home.  This recipe, I saw Giada make several times on the TV.  When she cuts it with her fork, I knew I needed to try the recipe.  Plus the recipe has an added bonus of sun-dried tomatoes.  So one evening, I mixed all of the ingredients together and put it in my oven.  To serve along with I made my Panzanella Salad.  I figured if T did not like the meatloaf, then he would at least have the salad to fill him up.  The meatloaf turned out wonderful!  He even said, let’s have this again.  So this recipe is now in the archives of my recipe book for the days when a good old fashioned “home cooked meal” is in order.  I hope you enjoy!

Sun-dried Tomato Turkey Meatloaf
Adapted from Giada De Laurentiis

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped basil
1/4 cup chopped sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup shredded mozzarella cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

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, basil, sun-dried tomatoes, garlic, if using, eggs, milk, mozzarella, 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.

Makes 4 servings.

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