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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Entered for safe-keeping as a special meatloaf with pine nuts and sun-dried tomatoes found in California Sizzles. To toast pine nuts, bake at 300-325 Fahrenheit for 10 minutes; or skillet toast in dry skillet over medium low heat, stirring constantly until fragrant and browned. Note: it is easy to burn the nuts using the skillet method. Ingredients:
1 lb ground turkey |
1 1/2 cups chopped onions |
1 cup fresh breadcrumb |
2 egg whites, beaten |
1/2 cup pine nuts, toasted |
12 chopped sun-dried tomatoes packed in oil, drained |
1/3 cup milk |
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crumbled |
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled |
salt, to taste |
pepper, to taste |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine all ingredients in bowl, seasoning with salt and pepper to taste. Mix well.
3. Transfer mixture to a loaf pan and bake until loaf pulls away from sides of pan and top is golden brown, about 50 minutes.
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