Caprese Turkey Meatloaf
- Serves: 4
- Complexity: easy
- 1 small yellow onion, 1/4-inch dice
- 2 cloves garlic, minced
- Extra virgin olive oil, for drizzling
- 1 pound ground dark meat turkey, preferably organic
- 1/4 cup chopped basil
- 2 eggs, lightly beaten
- 1/2 cup breadcrumbs
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 ounces low moisture mozzarella cheese, cubed
- 7 small tomatoes on the vine, thinly sliced
- Large basil leaves, for garnish
- Cooking spray
Preheat oven to 350°F.
Bring a medium sized skillet up to heat over medium high. Drizzle in a little oil and add the onions. Sauté for about 5 minutes or until they soften and start to caramelize. Add in the garlic, cook for 2-3 minutes. Remove from heat.
Pour the onion and garlic mixture into a large bowl and combine with the basil, eggs, breadcrumbs, salt and pepper. Mix together. Add in the ground turkey and mix just until combined. Fold in the mozzarella.
Spray a loaf pan with cooking spray. Transfer the meat mixture to the pan, mounding it up a little in the center. Take about 7-8 slices of tomato and layer them on top of the meatloaf. Sprinkle with a little salt and pepper.
Take the remaining slices of tomato and lay them flat on a baking sheet. Drizzle with a little oil and sprinkle with salt and pepper. Bake the meatloaf and the sheet of tomatoes for about 1 hour. Check with a meat thermometer, it should read 165°F. The tomatoes are done when they start to look jammy and have softened.
To serve place a few of the fresh basil leaves under some of the tomatoes on the meatloaf. Serve each slice with extra roasted tomatoes.
Recipe Courtesy of Megan Mitchell