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Lilly’s Table

 
 
Sweet Potato Goodness
© Lillys-Table.com Photo of Sun-Dried Tomato Meatloaf
 

Tags: nuts Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sun-Dried Tomato Meatloaf

from Sun-Dried Tomato Meatloaf with Sweet Potatoes and Broccoli, the Week of January 19, 2014.
View the previous recipe for this meal.

Italian herbs, pine nuts & sun-dried tomatoes liven up this meatloaf, which works well with ground bison, beef or even turkey. When using oats, you can skip the typical breadcrumbs. Plan to use quick-cooking oats. If you only have rolled oats, toss them in your blender for a few seconds. If you do not have a loaf pan handy simply mound it up and form it into a log in the center of a baking dish.

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, diced fine
  • 2 cloves garlic, finely minced
  • 1 lb ground beef, or bison or turkey
  • 1½ cup tomato sauce, divided
  • 1 cup quick-cooking oats, or grind up rolled oats for a few seconds in a blender
  • ½ cup sun-dried tomatoes, roughly chopped
  • ¼ cup pine nuts, optional
  • 3 tablespoons dried italian herbs
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Heat the oil in a skillet over medium high heat. Add the onion and garlic. Sauté for about 15-20 minutes until tender.

Meanwhile, add the beef/bison/turkey, half of the tomato sauce, oats, sun-dried tomatoes, pine nuts, half of the dried herbs, egg, salt and black pepper in a bowl. When the onions are ready, add to the bowl and fold together. Ideally, roll up your sleeves and get in the mess with your hands.

Place the meat into a lightly greased loaf pan or in a fat log in the center of a baking sheet lined with parchment paper. Place in the oven and bake for 35 minutes.

Meanwhile, whisk together the remaining tomato sauce & dried herbs.

Check the center with a thermometer. The temperature should be between 140-160 depending on how well done you enjoy your meatloaf. Continue to check the meatloaf every 5-10 minutes.

In the final 10-20 minutes (about 10 degrees away from the final temperature, 130-150), drizzle on the tomato sauce (and an extra sprinkle of sun-dried tomatoes +/or pine nuts for a fancy garnish, if desired) and bake until done.