Karen’s Italian Meatloaf
2 lbs. lean ground turkey
2 large eggs
1 cup quick oats
1 Tbsp. minced garlic
1 Tbsp. chopped basil
1 Tbsp. chopped parsley
1 cup grated Parmesan cheese
1 tsp. salt
1 tsp. pepper
1 Tbsp. olive oil
Non-stick cooking spray
Preheat oven to 350 degrees. Spray non-stick cooking spray on bottom and sides of a large glass loaf pan.
In a large mixing bowl stir or hand mix together, thoroughly, the ground turkey, eggs, quick oats, garlic, basil, parsley, Parmesan cheese, salt and pepper.
Press meatloaf mixture down firmly into loaf pan, until meatloaf is completely level.
Using a fork, poke holes all around and about the sides and drizzle olive oil evenly over top of meatloaf . The olive oil will drizzle down a bit inside and on the sides of the meatloaf.
Bake the Italian Turkey Meatloaf for about one hour*. It should read 165 degrees, when a meat thermometer is inserted in the middle and both sides. The outside will be pulling away (slightly) from the sides and the top will be a golden brown.
Remove the finished Italian Meatloaf from the oven and allow to sit and slightly cool for about 15 minutes, before slicing and serving. Serve with any vegetable, salad and/or pasta or potato side dish.
Karen’s Note: Aluminum or metal loaf pan is not recommended. Meatloaf, definitely, should be completely cooked in about one hour of baking time. *If your Ground turkey packages total about 2-1/2 lbs., add another large egg, an additional 1/2 cup of quick oats, 1-1/2 tsp. more each of the chopped basil and parsley and possibly an additional 15-20 minutes more baking time, depending on your oven. It is recommended that a meat thermometer is inserted in the center, but not completely to the bottom of the pan, and that it reads at least 165 degrees for cooked poultry.
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