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How To make Meatloaf with Sun Dried Tomatoes
1/4 c olive oil
1 1/2 c onions
chopped fine
1/2 c celery :
chopped
3 garlic cloves minced
1 tsp basil
1 tsp oregano
1 tsp thyme
2 1/2 lbs turkey :
ground
1/2 c stewed tomatoes
1/2 c parsley
2 egg whites
1/2 c bread crumbs
1 1/2 tsps salt
1 1/2 tsps black pepper
Preheat oven at 350. Prepare a loaf pan or muffin tins with cooking spray= and flour. In a skillet, warm olive oil over medium heat. Add onions,= celery, garlic, basil, oregano, and thyme, cover and cook, stirring once or= twice, for 10 minutes. Remove from heat and cool to room temperature. = Position a rack in the middle of the oven. In a large bowl, mix together= turkey, onion mixture, tomatoes, parsley, egg whites, crumbs, salt, and= pepper. Transfer meat mixture to a shallow baking dish and shape it into a= flat loaf or muffin tins; smooth the top of the loaf with the back of a= spoon. Bake about 1 1/2 hours depending on pan size. Let rest on a rack= for 10 minutes before slicing.=20
How To make Meatloaf with Sun Dried Tomatoes's Videos
BEST VEGAN COUNTRY SMOKEY ITALIAN MEATLOAF - THANKSGIVING - ANY OCCASION | Connie's RAWsome kitchen
SIMPLY DELICIOUS... BEST VEGAN COUNTRY SMOKEY MEATLOAF OUT THERE :D Yes I DID ... I said it hehehehe. Enjoy guys easy ...fast and yummy.
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How To Make Sun-Dried Tomato Dressing
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Hungry guides you through making a tomatoey dressing to bring some sunny flavor back into your winter diet!
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How to Make Sun-dried Tomato Basil Dressing
Ingredients:
½ cup sun-dried tomatoes packed in oil, chopped
20 leaves of basil, chopped
4 cloves garlic, minced
2 tbsp capers
1 cup balsamic vinegar
1 ½ cup olive oil
Salt, to taste
Black pepper, to taste
Directions:
Add the sun-dried tomatoes, basil, garlic, capers and balsamic vinegar to the pitcher of a blender and process on medium speed. While the blender is running, slowly add the olive oil in a steady stream to emulsify. Taste and season with salt and pepper.
Store the dressing in an airtight container in the refrigerator for up to 2 weeks.
Sun Dried Tomato Turkey Meatloaf
This Italian turkey meatloaf recipe is easy to make and packed with sun dried tomato flavor!
Try this recipe tonight:
Hot meatloaf with jalapenos, sundried tomatoes,olives, onions & feta cheese recipe
Ingredients:
1000g minced meat
200g feta cheese
150g jalapenos
150g sundried tomatoes
100g olives
2 onions
salt, pepper & paprika
Scatter salt, pepper & paprika to the meat. Cut the sundried tomatoes, jalapenos & olives in pieces and give them to it. Cut the onions in half moons and put them in the bowl. Crumble the half from the feta cheese to it and mix everything together. Place everything in an oven form and put it in the oven at 180 degrees celsius circulating air.
After 30 minutes crumble the rest from the feta cheese over it and put it back in the oven for another 15 minutes to finish in. Now grab a piece and enjoy. Look at my other work.
Turkey meatloaf with spinach, feta, and sun dried tomatoes
1 pound of ground turkey
1 egg
1/3 cup sun dried tomatoes
1/2 cup onion
1 teaspoon oregano
1 teaspoon Italian seasoning
1 tablespoon dijon mustard
Spinach leaves
Sprinkle of feta
Mix the first 7 ingredients in a bowl.
Lay out on a piece of plastic wrap into a rectangle shape. Place the spinach and sprinkle the feta. Roll in a log shape and place on a cookie sheet in the oven at 350 degrees for 45-50 minutes. Enjoy????
Vegan Meatloaf Recipe *Fat Free Gourmet Raw Neatloaf
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Best sun dried tomatoes:
Veggie Neatloaf Recipe
2 1/2 cups cauliflower florets
1 cup shredded or peeled carrots
1 1/2 cups celery
1 cup chopped zucchini
Blend or pulse together into a rice like consistency in a blender or food processor.
Then pulse in 1/4 cup of chopped sweet onions (I like fresh maui or vidalia onions)
a large handful of fresh basil
1 TBLS of chopped fresh garlic chives (you can use a clove or two of fresh garlic if you prefer)
a small amount of fresh oregano (I used approx. 12 small leaves)
2 small semi dehydrated tomatoes approx. 1 1/2 inch in diameter
Cut tomatoes into 1/4 slices and dehydrate for 1 or 2 hours at 105°-110° F
*Optional - season to taste with salt & pepper
You can make one large layer of Neatloaf on a non-stick dehydrator sheet or parchment paper which means longer dehydration time. Or, you can make individual patties in your shape of choice. I recommend making the layer somewhere between 1/4 inch to a 1/2 inch thick because it will shrink down quite a bit. Individual sizes are good for faster dehydration time and overall texture.
Place in the dehydrator at 110° F for 2 or 3 hours depending on your dehydrator, neatloaf size and preference of texture. A large sheet will take more like 4 or 5 hours to dehydrate, again depending on your dehydrator and temperature settings.
Tomato Sauce
3 or 4 salt free sun dried tomato halves, a few more if they are small pieces, soaked & drained
3/4 to 1 lb. of fresh tomatoes sliced 1/4 inch thick and partially dehydrated*
1 cup of chopped celery partially dehydrated*
*Semi-dehydrate ingredients in the dehydrator at 105° -110° F for 2 hours before using
Blend all sauce ingredients until smooth
I usually blend the sauce first before removing the neatloaf from the dehydrator, so it can be topped with sauce immediately and served warm.
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