Sunday, July 20, 2008

Meatloaf With Sun-Dried Tomatoes

This one was a hit with the whole family from awhile ago. I made it at the Winter Solstice and everybody liked it. Summer did a great job with it. I think it was better than when I made it! Orion totally scarfed it up!

Meatloaf With Sun-Dried Tomatoes


* 1 1/2 tablespoons olive oil

* 1 large onion, chopped

* 3 celery rib, chopped

* 1 1/2 lbs ground turkey

* 1 1/2 cups gluten free breadcrumb

* 2/3 cup chopped drained sun-dried tomato packed in oil

* 1/2 cup rice milk or other milk sub

* 2 egg

* 2 teaspoons dried rubbed sage

* 2 teaspoons dried oregano

* 2 teaspoons salt

* 2 teaspoons ground pepper

* ketchup


1. Preheat oven to 375 degrees F.

2. Grease a loaf pan, preferably glass.

3. Heat oil in skillet over medium heat.

4. Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.

5. Transfer to large bowl.

6. Add all remiaining ingredients except ketchup to vegetables in bowl.

7. Mix thoroughly.

8. Transfer to prepared pan and press mixture down well, smoothing the top.

9. Bake for 1 hour.

10. Spread ketchup on top and bake about 15 minutes longer.

11. Let sit for 5 minutes.

12. slice and serve.


Lisa said...

Commenting on my own post because this is one of our family's favorite dishes, and I finally hit a LC prep we thought was just about perfect.

Replace bread crumbs with 1 cup almond meal and 1 TB hemp seeds. Easy peasy.

Lisa said...

oops, i meant chia seeds! where did that come from lol?