If you don’t like meatloaf, I can change your mind with this Basil and Sun-Dried Tomato Turkey Meatloaf recipe. My sister, Julie, first told me about this recipe several years ago. We have been perfecting it over time. This recipe is not your typical meatloaf. Using fresh mushrooms, fresh basil and sun-dried tomatoes adds amazing flavors. It is the best!
Start by combing the ground turkey, fresh basil, sun dried tomatoes, eggs, gluten-free Panko, fresh mushrooms, onion, garlic and salt and pepper all in a large mixing bowl. Place the mixture in a lightly greased loaf pan and bake it in the oven.
I like to make this ahead and prep all of the ingredients on the weekend and put it in loaf pan. Then, I bake it on the day I’m serving it. Serve this main dish recipe with a potato side dish and green beans. This recipe turned me into a meatloaf fan when I can promise you I was not one. It is always a winner!
Basil Turkey Meatloaf
2 pounds ground turkey
1 small onion, peeled
1 cup plump, moist sun dried tomatoes, rehydrated in hot water
1 cup fresh basil leaves
2 garlic cloves, peeled
1/2 cup gluten free breadcrumbs
1/2 to 1 teaspoon crushed red chili flakes
1 teaspoon salt
2 eggs, lightly beaten
Freshly ground black pepper, to taste
1/4 cup ketchup
1. Heat oven to 375F
2. Put the turkey in a large mixing bowl. Grate the onion into the bowl. Pulse the tomatoes, basil, and garlic in a food processor until finely chopped. Add to the bowl along with the remaining ingredients except the ketchup. Use a large fork or your hands to combine well.
3. Pack the mixture into a loaf pan or form the mixture into a football-shaped loaf on a rimmed baking sheet. Bake 45 minutes to 1 hour.
Spread the ketchup over the top of the meatloaf and bake an additional 10 to 15 minutes .
4. Cool the meatloaf at least 15 minutes before slicing and serving.