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Meatloaf Reinvented

I often come up with “my version” of a recipe, and keep re-tooling every time I make it. I’ve had a good meatloaf for years, but every time I make it, I do it a little different. Well folks, I think I am done! I tried this meatloaf once, then made it again with a few changes and OMG–Perfection! This is melt-in-your-mouth meatloaf! It’s also a healthier meatloaf! Low-fat turkey, only 1 egg (which you could sub with whites only, or egg substitute), no added sugar, and much less carbohydrates (compared to the full sleeve of crackers I used to use) bring the calorie count to about 112 calories per 4 oz! (depending on what product you use.) My meatloaf is usually “a little of this and a little of that”, but because I knew I was going to post this, I measured all the ingredients for your convenience! 🙂 Please let me know if you try it, and what you think! Enjoy!

Meatloaf

Ingredients  Print this Recipe!  

2 lbs lean ground turkey
1 med egg
Lipton Beefy Onion soup mix, 1 envelop
1/2 med onion, diced
1 T. Season All seasoning salt
1-1/2 tsp. black pepper
1 tsp. garlic salt
1 tsp. onion powder
1 tsp dried oregano (or 1/2 tsp fresh oregano)
1-1/2 tsp dried parsley (or 1 tsp fresh chopped parsley)
1-1/2 tsp worcestershire sauce
1 C. dried breadcrumbs, plain
abt 15 (or abt 1/2 C.) Sun-dried Tomato halves, puréed  (see note below)
1/3 C. Grated Parmesan cheese blend

Directions

Preheat oven to 375º. Combine all ingredients in a medium mixing bowl. Using your hands will better incorporate all the ingredients. Put meat mixture in an ungreased loaf pan. Bake on the center rack until the internal temperature reaches 180º (since it’s poultry). I start at about an hour and keep an eye on it. If your top starts to burn, you can reduce the heat. If you have more time, cook at 350º for an hour and half. 
Sun Dried Tomato goodness!
Note: This recipe will serve 8-10. I make a lot because it makes a great sandwich, and we like having lots left over! I use Bella Sun Luci Sun Dried Tomato halves packed in Extra Virgin Olive Oil. I just throw them in the food processor to purée them. You can use the julienne cut, or the bagged ones. If they are not in oil, add about a tablespoon of oil while you purée. You can also use sun dried tomato pesto if you can find it. I’d lessen the amount to about 1/3 C. if you choose that route. I used 15 of the halves and that measured just under 1/2 C. Please excuse my photos! It was not my “prettiest” meatloaf to date!

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