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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
Meatloaf with tomato sauce recipe: a dinner recipe to try!
Juicy and tender like never before!
INGREDIENTS
Ground beef -700g
Garlic – 3 clove
Ham – 200g
Parmesan – 50g
Cheese – 150g
Tomato – 800ml
Salt
Egg - 1
Basil
Parsley
Spinach – 100 g
Milk – 4-5 tbsp
Bread – 2 slice
METHOD
In a bowl, break out the bread. Pour it over with milk.
In a large bowl, mix together meat, salt, parsley, garlic, parmesan, egg.
Smash the meat. Put the ham, cheese and sleep on the meat. Roll the meat.
Pour oil, garlic and tomatoes into the pan. Insert roll and cook.
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Basil and Tomatoes Meatloaf
#shorts
Ingredients:
pork tenderloin - 500 gr
basil (fresh) - 3-4 leaves
sun-dried tomatoes - 3 - 4 pieces
mozzarella - 30-40 gr
uncooked smoked bacon - 150 gr
salt - 1/2 tsp
lemon pepper - 1/4 tsp
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:
Amazing Meatloaf! | Holiday Recipes | Naija Barbie
We made this recipe for our 1st Vegan Thanksgiving as a married couple. It is AMAZING!!! Check out the ingredients below
Preheat oven to 400F
INGREDIENTS
2 lbs Beyond Ground Beef
1 small onion, diced
2-3 stalks celery, diced
1 medium carrot, diced
1/3c veggie broth (used for mirepoix saute)
2-3 cloves garlic, minced
1 bag julienned smoked sun-dried tomatoes
1 tsp onion powder
1 tsp sea salt
1 tbsp fresh cracked black pepper
1 flax egg
Bake for 35-40 minutes
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Giada De Laurentiis' Turkey Meatloaf | Giada At Home | Food Network
Feta and sun-dried tomatoes add exotic flavor to Giada's turkey meatloaf!
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Turkey Meatloaf with Feta and Sun-dried Tomatoes
Recipe courtesy of Giada at Home
Total: 1 hr 5 min
Prep: 15 min
Inactive: 5 min
Cook: 45 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
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Giada De Laurentiis' Turkey Meatloaf | Giada At Home | Food Network
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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