It’s been snowing outside…..again…. and, according to the weatherman, the freezing rain is quickly approaching followed by even more snow. I’m thinking it’s time to heat up the oven and cook us some meatloaf! Not just any meatloaf. I’m cooking up a healthy turkey meatloaf seasoned with the flavors of Tuscany….pesto, sundried tomatoes, garlic, Italian seasoning….and surrounded by tomatoes and shallots bathed in olive oil and seasonings. My mouth is watering already! Ok meatloaf, take me back to the warm sunny days of Tuscany, I’m so ready!
Tuscan Turkey Meatloaf with Oven-Roasted Tomatoes
1 1/2 lbs. ground turkey
1/2 cup Panko breadcrumbs
1/4 cup sundried tomatoes packed in oil, patted dry and chopped
2 Tbs. store bought pesto
1 tsp. dried Italian seasoning, divided
1 tsp. kosher salt, divided
1/2 tsp. pepper, divided
1/4 tsp. garlic powder
1 pint grape tomatoes, halved lengthwise
1/4 cup chopped shallots, 2 medium shallots
1 Tbs. olive oil
1 cup shredded mozzarella cheese
1. Preheat oven to 375F.
2. In bowl combine ground turkey, egg, Panko breadcrumbs, sundried tomatoes, pesto, 3/4 tsp. Italian seasoning, 3/4 tsp. kosher salt, 1/4 tsp. pepper and garlic powder. Shape into a loaf and arrange on baking pan with low sides.
3. In another bowl combine tomatoes, shallots and remaining 1/4 tsp. Italian seasoning, 1/4 tsp. kosher salt and 1/4 tsp. pepper. Arrange around meatloaf.
4. Roast 45 minutes. Top with shredded mozzarella and roast additional 10 minutes or until cheese is melted and turkey is cooked through.
Makes 6 servings.