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Italian Turkey Meatloaf
This meatloaf is packed with classic Italian flavors - garlic, onion, basil, marinara sauce, and mozzarella cheese. The recipe makes a small meatloaf but it is enough for 4 servings. The ingredients can easily be doubled to make 8 or more servings.
1 tablespoon olive oil 1/2 cup finely chopped onion 1 large garlic clove, minced 1 pound ground turkey 1/2 cup Italian-flavored breadcrumbs 2 tablespoons marinara sauce 1/2 cup shredded mozzarella cheese 1/4 cup chopped fresh parsley 8 to 10 fresh basil leaves, chopped (or 1/2 teaspoon dried basil) 1 tablespoon Worcestershire sauce Salt and pepper 1 egg 2 tablespoons marinara sauce for glaze
Heat the olive oil in a small skillet over medium-high heat. Add the onion and garlic. Saute until the onion is just starting to brown, about 3 to 4 minutes. Remove from heat and set aside to cool.
Preheat oven to 350 degrees F. Line a baking sheet with foil; grease the foil with oil.
Put the ground turkey in a large bowl. Add the cooled onion mixture. Add all the remaining ingredients except the marinara sauce for glaze. Use your hands to combine and evenly distribute the meatloaf ingredients. Shape the mixture into a loaf about 6 inches long and 4 inches wide. Place the loaf on the prepared baking sheet. Spread the remaining 2 tablespoons of marinara sauce over the top.
Bake for 30 to 40 minutes, or until the internal temperature is 155-160 degrees F. Allow the meatloaf to rest for 10 minutes before serving.
HOW TO MAKE STUFFED POTATOES: Bake russet potatoes at 375 degrees F. for about 1 hour, or until tender. Split open, fluff with a fork, and stuff as desired.
BROCCOLI AND CHEDDAR Scoop the flesh out of the baked potatoes, mash with some butter and sour cream. Stuff back into the skins, top with some coarsely chopped cooked broccoli, and cheddar cheese. Put under a broiler to melt the cheese.
CREAMED SPINACH Saute chopped shallots in butter. Add flour and cook for 2 minutes. Add 2 handfuls of chopped fresh spinach and cook until wilted. Stir in some half and half and grated nutmeg. Cook until most of the liquid is absorbed. Season with salt and pepper. Spoon into baked potatoes and top with grated Parmesan cheese.
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