LOCATION: Recipes >> Beef Veal >> Meatloaf 46
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Meatloaf 46
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Meatloaf
1 lb ground turkey or chicken
1 lb hot Italian sausages
1 cup minced onion
1/2 cup finely grated carrot
4 cloves garlic, minced
1 cup fresh whole wheat bread crumbs
1/2 cup chili sauce
2 1/2 teaspoons Italian seasoning, crushed
1/2 oz fresh basil, chopped (optional)
salt and pepper
1/4 cup chopped drained sun-dried tomatoes
1 egg, beaten
Preheat oven to 350F. In a large bowl, combine all ingredients,
mixing well with your hands until totally combined. Flatten the
top, pressing firmly into the bowl. Invert the bowl over a cookie
sheet so meat mixture comes out in a perfect "bowl" shape. Bake
about 1 hour or until fully cooked in the centre, using a meat
thermometer to get a reading of at least 160F. Cut into wedges to
serve.
Serve with wedges of steamed savoy cabbage and garlic mashed potatoes
(boil the peeled garlic cloves with the potatoes and mash).
Note: Meatloaf may also be cooked more conventionally in a loaf
pan.
Yield: 1 loaf
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