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Italian Turkey Meatloaves

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

Hands-on time 25 mins
Total time 1 hr, 35 mins
Yield

Makes 2 loaves (each loaf makes 6 servings)

Round out the meal with Brussels sprouts and your favorite rice pilaf.

Ingredients

  • 1 pound sliced button mushrooms
  • 2 cups finely chopped onion
  • 1 cup grated Parmesan cheese
  • 3/4 cup Italian breadcrumbs
  • 1 tablespoon minced fresh garlic
  • 2 large eggs, lightly beaten
  • 1 (7-oz.) container refrigerated basil pesto
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons table salt
  • 1 teaspoon freshly ground black pepper
  • 2 (8-oz.) cans tomato sauce
  • 2 (20-oz.) packages lean ground turkey

How to Make It

  1. Preheat oven to 400°. Process mushrooms in a food processor until finely ground. Stir together onion, next 5 ingredients, and mushrooms in a large bowl. Combine tomato paste, salt, pepper, and 1 (8-oz.) can tomato sauce; stir into mushroom mixture.

  2. Add turkey to mushroom mixture, and combine, using hands, until well blended. Line 2 (9- x 5-inch) loaf pans with heavy-duty aluminum foil; coat lightly with cooking spray. Divide turkey mixture between prepared pans. Place pans on a foil-lined baking sheet.

  3. Bake at 400° for 30 minutes. Spread remaining 8-oz. can tomato sauce over meatloaves. Bake 30 more minutes or until a thermometer inserted in center of meatloaf registers 165°.

  4. Let meatloaves stand 10 minutes. Slice and serve 1 loaf. Cool second loaf completely; cover and chill for later use.