Turkey Meat Loaf With Sun-dried Tomatoes
1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
2 cloves garlic, crushed or minced
1 cup finely shredded or minced carrots
1 1/2 pounds ground turkey
1 1/2 cups fresh breadcrumbs made from soft white bread (or 1 cup store-bought)
2/3 cup oil-packed sun-dried tomatoes drained & chopped fine
1/2 red bell pepper, small dice
1/2 cup milk
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
1/2 tsp. of crushed red pepper flakes
1 teaspoon salt
2 teaspoons ground pepper
Preheat oven to 375°F.
Grease 9 x 5 x 3-inch glass loaf pan.
Heat oil in heavy medium skillet over medium heat. Add onion; saute 5 minutes. Add celery, garlic and carrots; saute until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
Add all remaining ingredients except BBQ sauce to vegetables in bowl. Mix thoroughly. Transfer to prepared pan.
Bake 1 hour. Brush with BBQ sauce, and bake until thermometer inserted into center registers 165°F, about 15 minutes longer.
Cool 5 minutes. Slice and serve.
You can make a double batch, slice and freeze what’s left in individual servings, with wax paper between them, so the kids can make meat loaf sandwiches.