Sun Dried Tomato Meatloaf Recipes

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SUN-DRIED TOMATO MEAT LOAF

Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 15



Sun-Dried Tomato Meat Loaf image

Steps:

  • Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs. , Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish. , Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

1-1/4 cups sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1 large egg, lightly beaten
1/2 cup whole milk
1 cup soft bread crumbs
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
1/4 cup ketchup

SUN-DRIED TOMATO MEATLOAF

A variation of an old favorite. I found this in a crockpot recipe book but found that I could do it just as easily in the oven.

Provided by TishT

Categories     Grains

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 11



Sun-Dried Tomato Meatloaf image

Steps:

  • Pour boiling water over sun-dried tomatoes.
  • Cover and let stand 2-3 minutes or until softened.
  • Drain and finely chop In a medium bowl, combine tomatoes with ground beef, couscous, egg, milk, bell pepper, green onions, salt, black pepper, and chili powder Form into a 7 X 6" oval.
  • Place on a trivet in a small cooker.
  • Cook on low 5-6 hours or until done.
  • *Note:This same recipe for the meat loaf may be baked in an oven at 350F for about 1 1/2 hours.

Nutrition Facts : Calories 230.6, Fat 10.8, SaturatedFat 4.4, Cholesterol 98.1, Sodium 228, Carbohydrate 10, Fiber 1.1, Sugar 1.2, Protein 22

1 cup boiling water
1/4 cup dry-packed sun-dried tomato
1 1/4 lbs lean ground beef
1/3 cup couscous
1 egg, slightly beaten
1/4 cup milk
1/4 cup green bell pepper, chopped
2 green onions, including tops, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder

MEATLOAF WITH SUN-DRIED TOMATOES

Does the world really need another meat loaf recipe? YES...this one! I have converted three meat loaf haters into meat loaf lovers with this recipe. It's now the only recipe I use, and I make it with turkey. If you are lucky enough to have leftovers, you will enjoy a really delicious meat loaf sandwich.

Provided by Geema

Categories     Poultry

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13



Meatloaf With Sun-Dried Tomatoes image

Steps:

  • Preheat oven to 375 degrees F.
  • Grease a loaf pan, preferably glass.
  • Heat oil in skillet over medium heat.
  • Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
  • Transfer to large bowl.
  • Add all remiaining ingredients except ketchup to vegetables in bowl.
  • Mix thoroughly.
  • Transfer to prepared pan and press mixture down well, smoothing the top.
  • Bake for 1 hour.
  • Spread ketchup on taop and bake about 15 minutes longer.
  • Let sit for 5 minutes.
  • slice and serve.

Nutrition Facts : Calories 384.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1122.1, Carbohydrate 27.1, Fiber 3.1, Sugar 3.2, Protein 29.9

1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery ribs, chopped
1 1/2 lbs ground chicken or 1 1/2 lbs ground beef
1 1/2 cups fresh breadcrumbs
2/3 cup chopped drained sun-dried tomato packed in oil
1/2 cup milk
2 eggs
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
ketchup

SUN-DRIED TOMATO MEATLOAF WITH MOZZARELLA

Take your meatloaf to Italy with the addition of sun-dried tomatoes, mozzarella, parsley and oregano.

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 14



Sun-dried Tomato Meatloaf with Mozzarella image

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
  • Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
1 cup shredded carrots
1 cup shredded mozzarella
3/4 cup drained, chopped sun-dried tomatoes
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
2 large eggs, lightly beaten
1 clove garlic, minced
1 medium onion, grated
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11



Turkey Meatloaf with Feta and Sun-Dried Tomatoes image

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • Spray a 9 by 5-inch loaf pan with cooking spray.
  • In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  • Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

TURKEY MEAT LOAF WITH SUN-DRIED TOMATOES

Categories     Tomato     turkey     Bake     Sauté     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 13



Turkey Meat Loaf with Sun-Dried Tomatoes image

Steps:

  • Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
  • Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.

1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
1 1/2 pounds ground turkey
1 1/2 cups fresh breadcrumbs made from soft white bread
2/3 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup milk
2 eggs
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
Ketchup

SUN DRIED TOMATO PORK MEATLOAF

This recipe was adapted from the CBC cooking show Best Recipes Ever with slight adjustments. This recipe is done in a toaster oven and works very well.

Provided by Lori Mama

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15



Sun Dried Tomato Pork Meatloaf image

Steps:

  • In skillet, heat oil over medium-high heat; fry mushrooms, onion, celery and garlic, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook until evaporated, about 30 seconds. Let cool slightly.
  • Meanwhile, in large bowl and using fork, beat egg; blend in Panko crumbs, tomatoes, thyme, salt and pepper. Mix in mushroom mixture and pork. Pack into 8- x 4-inch (1.5 L) loaf pan, mounding top.
  • Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf. (Make-ahead: Cover and refrigerate for up to 12 hours.).
  • Bake in 350°F (180°C) toaster oven until meat thermometer registers 170°F (75°C), 45 to 50 minutes. Let stand for 5 minutes. Drain off fat.

Nutrition Facts : Calories 462.9, Fat 31, SaturatedFat 10.2, Cholesterol 128.3, Sodium 431.2, Carbohydrate 20, Fiber 3, Sugar 5.2, Protein 25.1

1 tablespoon vegetable oil
1 1/2 cups chopped brown button mushrooms
1/2 cup minced onion
1 stalk celery, finely chopped
2 garlic cloves, minced
2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
1 egg
1/2 cup panko breadcrumbs
1/3 cup chopped drained sun-dried tomato packed in oil
1/2 teaspoon dried thyme
salt and pepper
1 lb ground lean pork
3 tablespoons chili sauce or 3 tablespoons ketchup
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme

TURKEY MEATLOAF WITH SUN DRIED TOMATOES

Make and share this Turkey Meatloaf with Sun Dried Tomatoes recipe from Food.com.

Provided by evelynathens

Categories     Poultry

Time 58m

Yield 6 serving(s)

Number Of Ingredients 14



Turkey Meatloaf with Sun Dried Tomatoes image

Steps:

  • Preheat oven to 375F; grease 9x5x3-inch glass loaf pan.
  • Heat oil in medium skillet over medium heat; add onion and carrot; saute 5 minutes; add celery; saute until vegetables are very tender, about 15 minutes longer; transfer to large bowl.
  • Add all remaining ingredients except ketchup to vegetables in bowl; mix thoroughly; transfer to prepared pan.
  • Bake 1 hour; brush with ketchup and bake about 15-20 minutes longer; cool 7-10 minutes; slice and serve.

Nutrition Facts : Calories 400, Fat 19.6, SaturatedFat 4.8, Cholesterol 163, Sodium 1170.7, Carbohydrate 28.2, Fiber 3.2, Sugar 3.8, Protein 27.4

2 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
3 stalks celery, chopped
1 1/2 lbs ground turkey
1 1/2 cups fresh breadcrumbs
2/3 cup sun-dried tomato packed in oil, drained,chopped
1/2 cup milk
2 eggs
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried oregano, crumbled
1 1/2 teaspoons pepper
2 teaspoons salt
ketchup

SUN DRIED TOMATO MEATLOAF

Make and share this Sun Dried Tomato Meatloaf recipe from Food.com.

Provided by Parrotlady24

Categories     Meatloaf

Time 1h5m

Yield 1 meatloaf, 6 serving(s)

Number Of Ingredients 21



Sun Dried Tomato Meatloaf image

Steps:

  • Preheat oven to 350. Line a 13" by 5" loaf pan with foil and spray with oil cooking spray. Saute onions in butter and oil on medium heat for two minutes and then add the garlic and mushrooms and saute for another 3-5 minutes. Add the mushroom onion mixture to a larger mixing bowl. Add the herbs through the flax meal in the list and mix well. Then add the beef and breadcrumbs and mix well with your hands. Spoon meat mixture into loaf pan and smooth to even distribution. Bake for about 45 minutes or until the meat thermometer reads 165.
  • While the meatloaf is cooking, make the balsamic glaze. In a non-stick pan heat vinegar, water and sugar on a medium low heat. Allow the sauce to thicken to syrup like consistency. Taste and add more vinegar or sugar to your liking. Add the finely chopped tomatoes and set aside. When the meatloaf reaches 165 degrees spread half of the glaze on top of the loaf and return it to the oven for about 8 minutes. Remove loaf and let it rest for about 5-10 minutes before slicing. Drizzle a little glaze on each serving and serve with a tossed salad.

Nutrition Facts : Calories 343.6, Fat 23.8, SaturatedFat 8.7, Cholesterol 113.2, Sodium 311.2, Carbohydrate 7.4, Fiber 1.7, Sugar 3.3, Protein 24

1 tablespoon olive oil
1 tablespoon butter
1/2 onion, finely chopped
3 garlic cloves, chopped
1 cup thinly sliced mushroom
10 sun-dried tomatoes packed in oil, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 egg
1 teaspoon pepper
1 tablespoon chia seeds
1 tablespoon almond flour
1 tablespoon tamari, sausce or 1 tablespoon Braggs Aminos
2 tablespoons ground flax seeds
1 1/2 lbs ground beef
1/2 cup low-carb breadcrumbs
1/3 cup balsamic vinegar
3 tablespoons water
2 tablespoons monk fruit sweetener
3 sun-dried tomatoes, finely chopped

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