Best 9 Sun Dried Tomato Meat Loaf Recipes

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

Steps:

• 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.

SUN-DRIED TOMATO MEATLOAF WITH MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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TWICE COOKED TURKEY MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• Mix all of the ingredients thoroughly in a large bowl, reserving 1/2 cup of sun-dried tomato puree. Form the mixture into a loaf and transfer it to a baking dish. Cover and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Remove the baking dish from the oven. Spread the reserved puree on top, then return it to the oven, and bake uncovered for 10 to 15 minutes.
• When ready to serve, heat up a little oil from the sun-dried tomatoes in a nonstick skillet or griddle. Cut the meatloaf into about 1-inch slices and add to the skillet. Crisp on both sides for an extra layer of texture.

VEGGIE MEATLOAF WITH MUSHROOMS AND SUN-DRIED TOMATOES

Steps:

• 1. Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins and lightly coat with breadcrumbs.
• 2. Soak the sun-dried tomatoes in the water until soft. Remove the tomatoes and coarsely chop. In a large bowl, whisk together the eggs and soaking water, and add the breadcrumbs. Set aside.
• 3. Heat a large skillet over medium-high heat, add the olive oil, followed by the onions. Cook until brown, stirring frequently, about 10 minutes. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the liquid from the mushrooms has evaporated, about 15 minutes. Stir in 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer the vegetables to a large bowl to cool.
• 4. Add the breadcrumb mixture and the grated cheese to the vegetables and mix well with your hands. Evenly distribute the mixture among the coated ramekins. Place on a baking sheet and bake for 30 minutes. Let cool slightly, then run a knife around the edges of the ramekins.
• 5. Toss the spinach in a hot skillet just until wilted and divide among 4 serving plates. Invert the meatloaf onto the spinach. Serve immediately.

ZUCCHINI AND SUN-DRIED TOMATO MEATLOAF WITH GARLIC-HERB GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, Parmesan, sun-dried tomatoes, basil, Worcestershire, eggs, onion, zucchini, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir together the vinegar, brown sugar, Italian seasoning, remaining 1/4 cup ketchup and remaining garlic in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

TURKEY MEATLOAF WITH SUN DRIED TOMATOES

Steps:

• Preheat oven to 375F; grease 9x5x3-inch glass loaf pan.
• Heat oil in medium skillet over medium heat; add onion and carrot; saute 5 minutes; add celery; saute until vegetables are very tender, about 15 minutes longer; transfer to large bowl.
• Add all remaining ingredients except ketchup to vegetables in bowl; mix thoroughly; transfer to prepared pan.
• Bake 1 hour; brush with ketchup and bake about 15-20 minutes longer; cool 7-10 minutes; slice and serve.

TURKEY MEAT LOAF WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375°F. Combine all ingredients in large bowl. Season with salt and pepper and mix well. Transfer mixture to 8 1/2x 4 1/2-inch loaf pan. Bake until loaf pulls away from sides of pan and top is golden brown, about 50 minutes.

SUN-DRIED TOMATO MEATLOAF

Steps:

• Pour boiling water over sun-dried tomatoes.
• Cover and let stand 2-3 minutes or until softened.
• Drain and finely chop In a medium bowl, combine tomatoes with ground beef, couscous, egg, milk, bell pepper, green onions, salt, black pepper, and chili powder Form into a 7 X 6" oval.
• Place on a trivet in a small cooker.
• Cook on low 5-6 hours or until done.
• *Note:This same recipe for the meat loaf may be baked in an oven at 350F for about 1 1/2 hours.

TURKEY MEAT LOAF WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
• Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.