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Italian Meatloaf Parmesan

Pesto, sundried tomatoes, cheeses and tomatoes combine with ground turkey for a mouthwatering Italian Meatloaf Parmesan.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: italian meatloaf, meatloaf parmesan
Servings: 6
Calories: 324kcal
Author: Gwynn Galvin



  • Preheat oven to 375F.
  • In bowl combine ground turkey, egg, Panko bread crumbs, Parmesan, sundried tomatoes, pesto, garlic, 3/4 tsp. Italian seasoning, 3/4 tsp. kosher salt and 1/4 tsp. pepper.
  • Mound the meatloaf mixture into a loaf shape and arrange it on a large rimmed baking sheet with low sides.
  • In another bowl combine tomatoes, shallots and the remaining 1/4 tsp. Italian seasoning, 1/4 tsp. kosher salt and 1/4 tsp. pepper. Arrange the tomato mixture around the meatloaf.
  • Roast for 45 minutes.
  • Top with shredded mozzarella, return meatloaf to the oven and roast an additional 10 minutes or until cheese is melted and turkey is cooked through.


Swirls of Flavor Recipe Tips
  • You can easily make six mini meatloaves instead of one meatloaf
  • Either homemade pesto or store bought pesto will both work well in this recipe
  • Garnish with fresh parsley or fresh basil
  • Substitute ground chicken for the ground turkey
  • Substitute cherry tomatoes for the grape tomatoes
  • You can use red onion in place of the shallots


Calories: 324kcal | Carbohydrates: 12g | Protein: 37g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 751mg | Potassium: 695mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 17mg | Calcium: 223mg | Iron: 2mg