*Turkey Herb Meat Loaf

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Turkey-Herb Meat Loaf
  • 1 TB extra-vigin olive oil
  • 3/4 C chopped yellow onion
  • 1 clove garlic, diced
  • 1 egg
  • 1 pound ground turkey
  • 1/2 C dry breadcrumbs
  • 2 TB finely chopped Italian parsley
  • 1/2 C grated Parmesan cheese
  • 1/2 tsp salt
  • Pepper, freshly ground, to taste
  • 1 TB fresh rosemary
  • 1 TB fresh sage
  • 1 TB honey
  • 1 TB ketchup
  • Assorted colored Tiny Taters

Preheat oven to 375'. Heat olive oil in small saute pan over medium-high heat. Add onion, reduce heat to medium-low, and saute until soft, but not browned, about 6 minutes. Add garlic and saute for 2 more minutes. Set aside.

Crack the egg into a large mixing bowl and beat it with a fork. Add ground turkey, breadcrumbs, Italian parsley, Parmesan cheese, salt, pepper, rosemary and sage. Add the onion mixture. Stir and form into a loaf and place in baking dish.

In a small bowl, stir together honey and ketchup. Brush the top and sides of the loaf with the mixture.

Toss Tiny Taters with olive oil and salt.  Place in baking dish surrounding meat loaf.

Bake 45 minutes or until meat loaf reaches an internal temperature of 165' on an instant read thermometer.

Loosely "tent" meat loaf with foil and let it rest for 10 minutes before slicing and serving.

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