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Twice Cooked Turkey Meatloaf Recipe

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.

I had to depart from the recipe. I thought I would reduce it and bought 1 1/2 lbs white and dark grd turkey. I got a jar of marinated tomatoes, but when I pureed it, it was way too little. So I added what I had a jar of roasted red pepper bruchetta and pureed that. http://www.toshibaprobemachines.com More info Then, I had so much puree, I needed to increase the meat, so I added 1/2 lb of mild Italian Turkey sausage I had on hand. I added 2 tsp garlic, half a carrot, grated, and about 1/2 c grated parmesan, per another reviewer, too. It was very, very flavorful, and so different from my usual, which is also excellent. I appreciate when others post things they add it tells me whether it works. That why I posting this!

I was watching to food network and when Claire was making this recipe, I couldn stop watching; the dish just looked easy to make and really delicious. I made the meatloaf for my husband and father one night and they just couldn believe how delicious the ground turkey was. I tweaked the recipe by adding sun dried tomatoes not packed in oil, used 1 cup of breadcrumbs and placed in a grill proof pan and cooked it on the grill, so easy, delicious, and little clean up. I served it with the leek and corn orzo, yum.

The meatloaf is outrageously good! The sun dried tomato puree gives it such an amazingly deep flavor. My fiance calls it up meatloaf. I wavered slightly from the 5 ingredients and added a bit of Parmesan cheese into the mix as well as a few cloves of crushed garlic, which only gave the meatloaf that much more complexity. I made this recipe a couple of times and I actually prefer not to crisp it on the stove, I think that it great already once it comes from the oven. Next time I might try making it in a mini muffin tin! Thanks again, Claire Robinson for another winning and easy dinner recipe.

The first ever meatloaf I made from scratch and it was a success! It as easy as making burgers except that there no flipping! I didn have turkey so I used a lb each of chicken and beef. I also added a cup of chopped onions since I an onion lover but other than that I followed the recipe to a T. I baked it in a glass dish and worried that the bottom would burn. It did char a bit but I scraped the charred bits when it cooled and it was actually delicious! I added more garlic and parsley to the sundried tomatoes. The aroma during baking made my husband so hungry that we ate the meatloaf straight from the oven. He said this was the best meatloaf ever! I thought it was even yummier after 3 days in the fridge (still moist!. I heated it in the grill and OMG it was just so good. Better than meatballs. Will definitely make this again again again!

When I saw this recipe on TV, I was curious and thought I would give it a try. I am an above average cook and made it EXACTLY as directed. It did not have the WOW factor I was looking for. Furthermore, why use ground turkey with 84mg of cholestrol when you can use lean ground beef with around 62mg? The taste was less than OK as I ended up throwing it in the garbage. Certainly not worth the expense to purchase the fresh sage and sundried tomatoes packed in olive garlic and olive oil.

I was looking to try something different and was greatly dissapointed and would never recommend or serve this recipe again.

Once again Claire hit it out of the park. This is the reason I record her show and keep it forever. My family is currently enjoying a very moist and delicious TURKEY meatloaf. I have tried and failed so many times with dry turkey but not tonight. I only did 2 things differently. With the breadcrumbs I used the italian seasoned breadcrumbs I had in the house and I didn do the twice cooked. Sorry Claire! It was so moist and flavorful as it was right out of the oven I didn see the need for it. I think I always overcooked it in the past. I also didn have sun dried tomatoes as called for, but instead used a mix of vegetable marinara sauce and fresh salsa. I used my probe thermometer and it was done much sooner than I expected. I added the topping at 165 and then cooked it for another 10 minutes. Final temperature was just over 200F and it was juicy and delicious. Husband and kids both asked for seconds and the kids came back and ate all the rest of it before I had time to put it away! I think the home made breadcrumbs really made the difference too I used a mix of white bread and whole grain whole wheat to make my breadcrumbs. Yum!