turkey meat loaf with sun-dried tomatoes

Due to a slight purchasing miscalculation, Leo and I ended up with way too much ground turkey. The solution? MEATLOAF!!!

The only problem was having to take sides in the crucial tomato v. milk meatloaf debate. You think gay marriage is divisive? Pshaw. Thanks to sundried tomatoes, we can straddle the fence and reach out to moderates on both sides, just like Obama and McCain do in real life. Except we follow through on our promises.

We served this with an awesome orzo, zucchini, and mystery summer squash side dish (recipe provided in separate post) and James' patented Area-51 corn. We'd share the recipe for that one, but then James would have to kill the lot of us.

Ingredients
1.25 pounds ground turkey
1 onion, chopped
1 cup toasted breadcrumbs
1 egg, beaten to blend
1/2 cup toasted pine nuts
12 sun-dried tomatoes in oil, drained, chopped
1/3 cup milk
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
Salt and pepper to taste

Preparation
Preheat oven to 375°F.
Combine all ingredients in large bowl.
Season with salt and pepper and mix well.
Transfer mixture to 8 1/2x 4 1/2-inch loaf pan.
Bake until loaf pulls away from sides of pan and top is golden brown, about 50 minutes.
Serves 6
Via Epicurious