TWICE COOKED TURKEY MEATLOAF

By grinder

Ingredients

• 2 lbs. ground turkey
• 1.5 cups bread crumbs, homemade from good soft and sweet bread
• 2 eggs, lightly beaten
• 1.5 cups herb and oil marinated sun-dried tomatoes, pureed in food processor, + oil for griddle, preferably with garlic, herbs and dried tomatoes
• 1 tablespoon chopped fresh sage leaves
• 1 Pinch salt and freshly ground black pepper

Preparation

Step 1

Preheat oven to 375°F.

Mix all of the ingredients thoroughly in a large bowl, reserving ½ cup sun-dried tomato puree. Form mixture into a loaf and transfer to a baking dish. Cover and bake until the internal temperature registers 165°F on an instant-read thermometer, about 1 hour. Remove baking dish from oven.

Spread reserved puree on top, then return it to the oven and bake uncovered 10-15 minutes. When ready to serve, heat up a little oil from the sun-dried tomatoes in a nonstick skillet or griddle. Cut meatloaf in 1” slices and Crisp on both sides for an extra layer of texture.