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1 1 / 2 cups dry bread cubes, soaked in either wine or chicken stock
1 1 / 2 cup dry red wine (Sangiovese or Chianti style) or chicken stock
1 pound ground turkey breast
1 cup sun dried tomatoes, (not in oil) cut in bits
1-2 cloves garlic, minced
2 shallots, minced
1 / 4 cup fresh basil, chopped or 1 teaspoon dry basil leaves, crushed between your fingers
2 tablespoons fresh marjoram or oregano, chopped, or 1 / 2 teaspoon dry marjoram or oregano, crushed between your fingers
1 / 4 cup pignoli nuts, toasted & roughly chopped
1 / 4 cup freshly grated Parmesan cheese
2 egg whites or 1 whole egg

Equipment: Parchment lined baking sheet

Preheat oven to 400º.

Soak bread cubes in 1cup wine or stock until soft. Use additional 1 / 2 cup if necessary.

Mix all ingredients together in a large bowl. Do not over-mix. This will produce a tough meatloaf.

Form into a loaf and bake 45 minutes or until done. Do not use a loaf pan.

Chef's Tips:
Can also be made into individual meatloaves or meatballs and baked 15-20 minutes.
Meatballs can be sautéed until golden.
Pesto is a nice complement to the meatloaf or meatballs.
Marjoram is a sweeter alternative to oregano.