Turkey Meatloaf With Sun-Dried Tomatoes
A rich, flavorful meatloaf even a guy can love. But it's lower in all the "bad" stuff.
"This is the second time I've made this recipe. These bigoven.com recipes are getting me in trouble as they are so good that my room mates are requesting that I cook more often. LOL I love meatloaf and this has replaced my favorite meatloaf recipe. "- donaliz
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|0.5 tablespoonolive oil|
|1 largeonion; chopped|
|3 stalksCelery; chopped|
|1.5 poundsground turkey; lean (7 % fat)|
|1.5 cupsoats; ground in food processor|
|0.67 cupsun dried tomatoes; Rehydrated in warm water|
|0.5 cupskim milk; as required|
|2 egg whites|
|2 teaspoonssage; dried, rubbed|
|2 teaspoonsdried oregano|
|2 teaspoonspepper; ground|
|2 cupstomato puree; (Pomi)|
|2 tablespoonssugar substitute; (Splenda)|
|1 teaspoondry mustard|
|0.5 teaspoononion powder|
|1 tablespoonWorcestershire sauce|
Turkey Meatloaf With Sun-Dried Tomatoes Preparation
Preheat oven to 375.
Heat oil in heavy skillet over medium heat. Add onion, saut about 5
minutes Add celery, saut until very tender, about 15 minutes longer.
Transfer to large bowl.
Add all remaining ingredients except sauce mixture to bowl. Mix
thoroughly. Transfer to prepared pan. Bake 1 hour or until temp.
Meanwhile, Make glaze: stir together in saucepan, tomato puree,
Splenda, onion powder, worcestershire sauce, and dry mustard. Cook to
blend flavors, and set aside.
Spoon glaze over meatloaf after it has been in oven for 30-40 minutes.
Can be made ahead and frozen. Cool and slice into servings, wrap
individually and freeze.
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