Recipe: Italian Meatloaf

 Italian Meatloaf 0074 retouch v4

Serves: 4-6

Prep time: 25 minutes

Cooking time: 45 minutes

1 cup (250 mL) soft bread crumbs

½ cup (125 mL) skim milk

2 lbs (1 kg) ground turkey

2 eggs

1 tsp (5 mL) ground black pepper

1 Tbsp (15 mL) dried oregano

1 tsp (5 mL) dried basil

2 cloves garlic, finely chopped

¼ cup (60 mL) chopped sun-dried tomatoes

4 oz (113 g) cubed mozzarella cheese

Topping:

½ cup (125 mL) bottled tomato sauce of your choice

½ cup (125 mL) Panko or dry bread crumbs

2 Tbsp (30 mL) ground parmesan cheese

Soak bread crumbs in milk for 10 minutes.  Gently squeeze out excess milk, and add soaked breadcrumbs to ground turkey along with eggs, pepper, oregano, basil, garlic and sun-dried tomatoes, gently mixing.  Divide into two portions, add cubed mozzarella to half and turn the other half on to a parchment-covered flat baking sheet with 1” (2.5 cm) sides and form gently into a loaf shape.  Add the other half with mozzarella to the centre to prevent cheese from melting out.  Form into a loaf shape.  Brush the top with tomato sauce and sprinkle generously with crumbs and parmesan.  Place in a 350oF (175oC) preheated oven and bake for 45 minutes or until topping is golden and a digital thermometer inserted into the meat measures 165oF (74oC).

Nutritional Information (per serving): Calories: 420; Protein: 40 g; Fat: 19 g; Carbohydrates: 22 g