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–+ servings

Turkey Meatloaf with Pesto Glaze and Roasted Cherry Tomatoes

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Rett Main Course
Kategori Italian-American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1 large egg
  • ½ cup plain breadcrumbs
  • ¼ cup finely grated Parmesan cheese
  • ¼ cup finely chopped yellow onion
  • 2 tablespoons milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅓ cup prepared basil pesto, divided
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil

fremgangsmåte
 

  • Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, onion, milk, salt, pepper, and 2 tablespoons of the pesto. Mix gently until just combined. Avoid overmixing, which can make the loaf dense.
  • Shape the mixture into a loaf about 8 inches long and place it in the center of the prepared baking sheet. Spread the remaining pesto over the top and sides.
  • Toss the cherry tomatoes with the olive oil. Arrange them around the meatloaf in a single layer.
  • Bake until the meatloaf is cooked through and reaches 165°F in the center, about 40 to 45 minutes. The tomatoes should be softened and lightly blistered. Rest the meatloaf for 5 minutes before slicing, then serve with the roasted tomatoes and their pan juices.

merknader

If the tomatoes finish roasting before the meatloaf, transfer them to a bowl and keep them warm while the loaf rests. For clean slices, use a sharp knife and let the meatloaf rest before cutting so its juices settle.
Course: Main Course
Cuisine: Italian-American
Equipment: Mixing Bowl, Rimmed Baking Sheet, Parchment Paper, Meat Thermometer