Sunday, March 5, 2017

Turkey Pesto Meatloaf with Tomato Sauce



    Cooking spray

  • 2 teaspoons olive oil
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 2 pounds lean ground turkey — take out of the refrigerator ahead of time to take the chill off
  • 1/4 + 1 tablespoon cup basil pesto
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 3/4 cup whole wheat breadcrumbs – Make in the food processor from whole wheat bread, 1 or 2 slices will do it.
  • 1/4 cup marinara sauce — I used homemade, Kalyn used Classico because it’s low-sugar.
  • 2 teaspoons balsamic vinegar


How to Make It

  • Let the ground turkey come to room temperature while you prep the other ingredients, so you don’t freeze your hands. Preheat oven to 350. Spray a pan with olive oil or nonstick spray. I use a broiler pan so the fat drips into the moat along the edges.
  • Heat the olive oil in a skillet and sauté the onion over medium-low heat until it’s soft and translucent, about 7-8 minutes. Add the garlic, lower the heat slightly, and sauté about 2 minutes more or until it’s just golden — watch it so it doesn’t burn.
  • Using your hands, combine the ground turkey, sautéed onion and garlic, pesto, Parmesan cheese, salt and breadcrumbs in a large bowl. Mix the ingredients only until they’re combined — no longer or the meatloaf will get tough.
  • Form the meat mixture into a loaf shape and place it on the pan. Bake for 40 minutes. While it bakes, stir together the marinara sauce and balsamic vinegar in a small bowl.
  • After 40 minutes, brush the sauce onto the meatloaf until it’s completely covered. Put the meatloaf back in the oven to bake and, if you have any sauce left over, brush it a few more times during this second baking period. Bake it until the internal temperature is 160 F. My meatloaf took 20 minutes more — a total time of one hour (40 + 20 minutes) — to reach 160.
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