Turkey-Pecan Meatloaf with Sun-dried Tomatoes

Turkey-Pecan Meatloaf with Sun-dried Tomatoes
  • Yield: 3 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 40 Mins.


  • 1 tablespoon neutral oil (such as vegetable or canola oil)
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 3 tablespoons sun-dried tomatoes, chopped
  • 3 tablespoons fresh parsley, chopped
  • 2 teaspoons fresh thyme leaves, chopped
  • 1/2 cup Fisher® Chef’s Naturals Pecan Flour
  • 1 egg
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground turkey
  • 1/4 cup tomato paste


  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. Heat small skillet over medium high heat and add neutral oil. Add onion and garlic and cook until translucent and just beginning to brown, 3 to 5 minutes. Turn off heat and add sun-dried tomatoes, parsley, and thyme. Cool slightly.
  3. In large bowl, combine Fisher® Chef’s Naturals Pecan Flour, egg, olive oil, salt and pepper and stir to combine. Add turkey to bowl and lightly mix together. Add onion mixture and mix until fully incorporated. 
  4. Shape turkey mixture into oval shape on prepared baking sheet. Cover with foil and bake for 20 minutes. Note: Wash hands after touching raw poultry.
  5. Remove foil and coat with tomato paste. Return to oven and bake until internal temperature reaches 165°F on a food thermometer, about 20 minutes. Slice and serve. 

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