This flavorful spin on a classic is always a crowd pleaser. Ground beef can be substituted if that’s what you have on hand. If fresh basil is too pricey this time of year, substitute 1–2 tablespoons dried basil. I usually double the recipe and freeze extra loaves for impromptu meals to deliver to neighbors and ward members.
· 1 cup boiling water
· 1 cup sun-dried tomatoes without oil, scissor-snipped into smaller pieces
· 1 cup ketchup, divided in half
· 1 cup whole wheat seasoned breadcrumbs
· 1 large onion, chopped
· 1 cup fresh basil, chopped
· 2 egg whites, beaten
· 5–6 garlic cloves, minced
· 1 pound lean ground turkey
1. Place snipped tomatoes in a medium bowl and pour boiling water over to cover. Allow to sit for 15–20 minutes, until tomatoes are softened. Drain. Preheat oven to 350 degrees.
2. Combine 1⁄2 cup of ketchup with remaining ingredients in a large bowl until well-mixed. Add tomatoes and shape meat mixture into one large loaf or two smaller loaves.
3. Lightly coat a roasting pan with cooking spray. Place meatloaf on the pan and, using a basting brush, “paint” with remaining 1⁄2 cup ketchup. Bake for one hour, until meat thermometer registers at 165 degrees for turkey, 160 for beef.
4. Let meat rest 5–10 minutes before slicing. Garnish with shaved Parmesan or whole sun-dried tomatoes and serve with steamed broccoli and green salad, if desired.