Sun-Dried Tomato Mini Meatloaves

This comes from Cooking Pleasures magazine. You don't need mini loaf pans because this is hand-formed and baked on a baking sheet. They are made with ground turkey instead of ground beef and have a lighter finished color because of it, so the tomatoes add a bright pretty touch of color to them. Avoid overworking the meat when mixing it together or they will become more dense and heavier.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 cup sun-dried tomato (not oil-packed)
• 1⁄4 cup boiling water
• 1  lb  extra- lean ground turkey
• 1⁄2 cup old fashioned oats
• 1⁄2 cup  freshly shredded parmesan cheese
• 2  eggs
• 1  medium onion, diced
• 1  tablespoon  chopped fresh thyme
• 1  teaspoon fresh ground pepper
• 1⁄2 teaspoon salt
• 8  large fresh sage leaves
• 1  tablespoon extra virgin olive oil

Directions

1. Heat oven to 350 degrees Fahrenheit.
2. Line baking sheet with parchment paper.
3. Place sun-dried tomatoes and boiling water in small bowl.
4. Cover; let stand 5 minutes or until soft.
5. Remove tomatoes from bowl; cool.
6. Squeeze out moisture; chop.
7. In large bowl, gently mix together sun-dried tomatoes, turkey, oats, cheese, eggs, onion, thyme, pepper and salt.
8. Divide into 4 portions.
9. Gently form each portion into loaf shape; place on baking sheet.
10. Press 2 sage leaves onto top of each loaf; drizzle loaves with oil.
11. Bake 25-30 minutes or until no longer pink in center and internal temperature reaches 170 degrees Fahrenheit.