1/3 cup extra-virgin olive oil (maybe a little more if you prefer)
Salt and pepper
2 pounds ground turkey (I used 1 & 1/2 pounds in these photos, but craved a little more)
1 medium yellow onion, diced
3 cloves garlic, minced
1 Tbs. extra-virgin olive oil
1/2 cup panko
Parmesan for garnish
1 jar favorite marinara
1 head broccoli, boiled or steamed, then served with a pinch of salt and lemon wedges
Steps:
Preheat oven to 350.
In a food processor, combine the basil, almonds, lemon juice, parmesan cheese, garlic, and a pinch of salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency.
Heat the other Tbs. of oil in a large sauté pan. Add the diced onion and sauté for 3-4 minutes, or until the onions soften and begin to brown. Add the minced garlic and sauté another 30 seconds, until fragrant. Season with a pinch of salt.
In a large bowl, combine the ground turkey, most of the pesto (reserve about 1/4 cup), panko and the onion/garlic mixture. Using your bands, press and combine everything together until well incorporated. Make a loaf shape with your hands, either on a baking sheet or a loaf pan. Bake for 30 minutes, then remove from the oven and brush the remaining pesto over the top. Bake for 30 more minutes.
In the meantime, simmer your favorite marinara (homemade or store-bought) and drizzle it over the meatloaf slices when serving.
Serve with steamed lemon broccoli, extra lemon wedges and freshly grated parmesan. SO LIGHT! SO GOOD! Sorry to scream.
Serves 4.
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