Turkey Meatloaf w/ Roasted Tomato & Mozzarella Cheese

Although, the classic meatloaf seems to come and go, it probably never really goes out of ‘style’ in some form or another.

Great meatloaf is not just a hamburger shaped in a loaf pan. Experimenting with different flavor combinations will add new dimensions to this vintage meal. Don’t overlook the benefits of a good meatloaf, not only is it comfort food, but the leftovers make great sandwiches.

I recall, my brother and I thought ‘any’ leftover in my mother’s fridge was fair game for a sandwich filling. To this day, I still love sandwiches. As far leftovers go, its hard to top meatloaf. Of course, I’m not talking about just any random joining of bread and meat. It needs to be well-crafted with varying textures and flavors that compliment and contrast, arranged between slices of preferably fresh, wholegrain bread, not your average ‘squishy’ loaf.

Sandwiches can be just about anything … simple, on-the-go street food, affordable to the masses or luxurious creations. They can be sweet, savory, hot, cold, big or small. Sometimes they even offer a glimpse into traditions and customs of the regions from which they’ve sprung. Sandwiches bridge gaps between cultures and classes. No matter where you go, odds are you’ll find a variation on that ‘starch and something delicious’ formula known as the ‘humble sandwich’.

In this turkey meatloaf, instead of bread crumbs, I’ve used packaged stuffing mix. Roasting the tomatoes on top not only gave the meatloaf some extra flavor but added to the sandwiches made from the leftovers. You could say its one of those ‘cook once … eat twice’ meals.

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Turkey Meatloaf w/ Roasted Tomato & Mozzarella Cheese
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, German
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F. Spray a 9 X 5-inch loaf pan with cooking spray, set aside.
  2. In a bowl, combine all ingredients, except tomatoes & fresh basil, just until blended
  3. Press mixture into prepared loaf pan; top with tomatoes. Bake 50 minutes or until cooked. Garnish with fresh basil (or thyme) if you wish.

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