Ah, such a majestic bird. It is no wonder that Ben Franklin wanted to make the turkey the national bird of the United States. But I guess if that had happened we wouldn’t be able to enjoy eating the turkey around the holiday table now could we? November is the season for cooking turkey and in my house we like to try it in various ways. This weekend I used Claire Robinson‘s recipe for Twice Cooked Turkey Meatloaf and my family gobbled (LOL) it up! The recipe called for ground turkey, but my husband hates dark meat with a passion so I used ground turkey breast and it was delicious.
1 lb ground turkey breast
3 slices of Udi’s gluten-free bread ground into breadcrumbs using a food processor
1 large egg lightly beaten
8.5 oz jar of sun dried tomatoes in oil and herbs (puree in food processor and reserve 1/4 cup)
2 tsp chopped fresh sage
1 tsp tuscan blend season (my own addition)
pinch of salt and freshly ground black pepper
Preheat oven to 375F and spray regular sized loaf pan with cooking spray. Mix all ingredients in a large bowl (reserving a portion of the sun dried tomato puree). Form mixture into loaf pan and cover with foil. Bake for 40 minutes and then spread remaining puree on top and cook for an additional 10-15 minutes or until meat reaches 165F on a thermometer. Let the loaf cool for a few minutes and then slice into 1-inch slices. Cook slices in a nonstick skillet sprayed with cooking spray until crispy on both sides.