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 overmix. 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
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