Sunday, September 19, 2010
65. Mini Pesto-Turkey Meatloaves
From 2009 Southern Living Annual Recipes
Y'all...don't be put off by the picture. I, too, was a little dismayed when I pulled them from the oven. Ground turkey just doesn't cook up "pretty."
But, let me tell you, these totally deliver in flavor. The pesto knocks them out of the park. I was concerned about them being dry, since there's no sauce and turkey is so lean, but they were so surprisingly moist.
I love the muffin presentation of them, too. Serve two or three per person, add a starch and a salad, and you're done.
1 to 1 1/2 lb. ground turkey
1/4 cup panko
1 medium onion, shredded
1 large egg, lightly beaten
3 tablespoons refrigerated pesto
2 tablespoons chopped fresh basil
1 teaspoon salt
1 1/4 cups (5 oz.) freshly shredded mozzarella cheese, divided
Preheat oven to 375°. Gently combine ground turkey, next 6 ingredients, and 1/2 cup cheese just until combined, using hands. Spoon turkey mixture into 12 lightly greased muffin cups.
Bake at 375° for 16 minutes. Sprinkle with remaining 3/4 cup cheese. Bake 5 minutes or until cheese is melted and a meat thermometer inserted into centers of meatloaves registers 165°.