Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Individual Turkey Meatloaves with Rosy Sauce
0
0
0
0
0
  • total
  • prep

Provided By:
Ruth Cousineau

  • Would you say this recipe is...
    + VOTE NOW

    • Using turkey instead of the beef makes these cute little loaves lighter, but Parmigiano-Reggiano cheese and a rich tomato sauce lend plenty of flavor. If there are any leftovers, they will make great sandwiches the next day.

    Ingredients

    Serves:

    Directions

    Preheat oven to 350F with rack in middle. Oil a 13-by 9-inch shallow baking dish.

    Cook onion with oregano and 1/4 teaspoon salt in oil in a medium skillet over medium heat, stirring occasionally until golden, 7 to 8 minutes. Cool to warm.

    Meanwhile, soak breadcrumbs in milk in a large bowl until absorbed. Mix in cheese and egg with 3/4 teaspoon salt and 1/4 teaspoon pepper, then mix in turkey and onion mixture until combined.

    Pat into 4 (4-by-3-inch) loaves in baking dish with dampened hands. Stir together tomato sauce and cream and spoon 1 1/2 tablespoons of mixture over each loaf.

    Bake loaves until firm and browned, 40 to 45 minutes. Let rest 5 minutes before serving. While loaves are resting, bring remaining sauce to a simmer and serve with loaves.

    Make ahead: Meat mixture can be prepared, but not baked, 1 day ahead and kept chilled, covered.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    Also on AOL >>>