For a twist on a family favorite, we added fresh herbs, sundried tomatoes and a bit of Fisher® Pecan Flour for a unique touch of nuttiness.
Turkey-Pecan Meatloaf with Sundried Tomatoes
Pecan Flour
Main Dish
Gluten Free
prep
25
minscook
40
minsmake
4
servings1 tablespoon
vegetable oil
1/2
onion, chopped
2 cloves
garlic, finely chopped
3 tablespoons
chopped oil-packed sundried tomatoes
3 tablespoons
chopped fresh parsley
2 teaspoons
fresh thyme leaves
1/2 cup
Fisher® Chef’s Naturals® Pecan Flour
1
egg
1 teaspoon
olive oil
1 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
1 pound
ground turkey
1/4 cup
tomato paste
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F.
- Heat vegetable oil in skillet on medium-high heat. Add onions and garlic; cook and stir 3-5 minutes or until just beginning to brown. Remove from heat. Stir in tomatoes, parsley and thyme. Cool slightly.
- Mix Fisher® Pecan Flour, egg, olive oil, salt and pepper in large bowl until blended. Add turkey and onion mixture; mix well. Shape into oval on foil-lined baking sheet. Cover with foil.
- Bake 20 minutes. Uncover. Spread tomato paste over meatloaf. Bake 20 minutes or until internal temperature reaches 165°F.
