Turkey, Sun Dried Tomato, Basil &
Pignoli
Meatloaf or Meatballs
Serves 4-6
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 400°.
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.
ãBarbara
Seelig Brown
