leftovers are just better somehow
3 oz bread crumbs
1 c finely chopped onions
1 c parmesan
1/2 c thinly sliced fresh basil
1/3 c sun-dried tomato
1/4 c chopped parsley
4 cloves garlic, minced
2 1/2 lb ground turkey breast
2 lg. eggs
Preheat oven to 400 F. Coat 2 loaf pans with cooking spray. Combine loaf ingredients. Divide mixture in half. Press each portion into prepared pans. Bake 55 min. Enjoy!
Ingredient Notes:
- How much is 3 oz bread crumbs? I have no idea! Maybe 1/3 cup? Just throw some in the bowl and don’t worry about it.
- 1 c onions? it can be chopped finely or coarsely, using 1 or 2 medium onions. You pick whether they’re white, yellow, or red.
- I like grated parmesan, but I’m sure any kind of parmesan will work.
- If you don’t have fresh basil, just substitute 1/3 c dried basil. And throw some oregano in too, just for fun.
- Sun dried tomato is the trickiest part. I use fresh sun dried tomato, not the pickled kind. This means I have to soak them in boiling water for 8-10 minutes before slicing them and adding them to the mixture.
- I’m certain that dried parsley is just as good as fresh parsley.
- It seems easier to scoop 1/4 to 1/2 cup of already minced garlic out of a jar than to cut up 4 garlic cloves. Why make cooking harder than it has to be?
- Ground turkey comes in 1 or 3 lb packages at Kroger. Generally the meatloaf ends of with 3 lbs of ground turkey than just 2 1/2. Once again, why make cooking any harder?
- An egg is an egg. If you like eggs, use bigger eggs. If you don’t like eggs, use smaller eggs.
In addition to tasting wonderful, the meatloaf also smells REALLY GOOD when it’s cooking. Enjoy!
When it’s done cooking, and I’ve eaten my fill, I like to cover the loaf pans with aluminum foil and enjoy the rest of the meatloaf for a few days.
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