Meatloaf with Sun Dried Tomatoes
Submitted by kellyd
Turkey meatloaf with sun-dried tomatoes, Italian herbs, and egg whites instead of whole eggs. Sauteed aromatics cooked into the mix give this lighter meatloaf deep, savory flavor.
YIELD
1 loafPREP
30 minCOOK
1 hrsREADY
2 hrsThis turkey meatloaf gets an Italian upgrade with sun-dried tomatoes, basil, oregano, and thyme. Ground turkey can taste bland on its own, but the sauteed vegetable base and concentrated tomato flavor fix that problem completely.
Cooking the onions, celery, garlic, and herbs for 10 minutes before mixing them into the meat is what separates a great meatloaf from a mediocre one. Raw aromatics release moisture as they cook inside the loaf and can make it soggy. Pre-cooking drives off that excess water and deepens the flavors.
Egg whites bind the loaf without adding extra fat. Combined with breadcrumbs, they hold everything together while keeping the texture light rather than dense and heavy.
Pro Tips
- Cool the sauteed vegetables to room temperature before mixing with the turkey. Hot vegetables will partially cook the meat and create an uneven texture.
- Shape the loaf in a shallow baking dish rather than packing it tightly into a loaf pan. A freeform loaf lets more surface area brown and crisp.
- Let it rest 10 minutes after baking. The juices redistribute and slicing is cleaner.
- You can also bake in muffin tins for individual portions that cook faster.
Variations
- Top with a thin layer of tomato sauce before baking for a glazed finish.
- Mix in crumbled feta or goat cheese for pockets of creamy tang.
- Add chopped spinach for color and extra nutrients without changing the flavor profile.
Ingredients
Directions
Preheat oven at 350.
Prepare a loaf pan or muffin tins with cooking spray and flour.
In a skillet, warm olive oil over medium heat. Add onions, celery, garlic, basil, oregano, and thyme, cover and cook, stirring once or twice, for 10 minutes.
Remove from heat and cool to room temperature.
Position a rack in the middle of the oven.
In a large bowl, mix together turkey, onion mixture, tomatoes, parsley, egg whites, crumbs, salt, and pepper.
Transfer meat mixture to a shallow baking dish and shape it into a flat loaf or muffin tins; smooth the top of the loaf with the back of a spoon.
Bake about 1½ hours depending on pan size. Let rest on a rack for 10 minutes before slicing.
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