• Monika

Turkey meatloaf with sun-dried tomatoes and ricotta

I've been obsessed with sun-dried tomatoes lately and figured I can use them as a topping on my meatloaf recipe. I also added fresh ricotta both inside and out. It adds moisture to it while the sun-dried tomato paste perfectly replaced boring and high in sugar ketchup topping. The best part is, is that you don't really have to be super precise with the herbs and condiments. Just ballpark it. I rarely use any measuring spoons and it always comes out delicious. Give it a go, I promise, as long as you don't overcook it, this recipe won't fail you.

Turkey meatloaf with sun-dried tomatoes and ricotta

Prep: 5 minutes

Cook time: 25-40 minutes (depending on the oven)

Serves: 4

Nutrition per serving: 404 calories, 23.5 g fat, 3.9 carbs, 49 g protein

For the meatloaf

  1. 1.5 lbs ground turkey

  2. 1 tsp each: oregano, basil, parsley, garlic powder *

  3. Sprinkle of chili flakes

  4. 1-2 tsp mustard

  5. 1 TBS low sugar ketchup or tomato paste

  6. 2 TBS Parmesan cheese, grated

  7. 2 TBS ricotta cheese

  8. 2 tsp Worcestershire sauce

  9. Salt and pepper to taste

For the top

  1. 1/2 cup sun dried tomatoes (in oil), drained and pureed in the food processor

  2. 4 TBS ricotta


  1. Pre-heat the oven to 375 F (convection)**.

  2. In a bowl, mix all the condiments and spices together, then add turkey and mix well ***.

  3. Move to a 5x9 loaf pan. Spread sun-dried tomato paste on top.

  4. Bake for 25 minutes occasionally checking for doneness - when the juices run clear, you will know it's done. Don't overcook as it will dry out really fast. Add the ricotta for the last few minutes of cooking time.


  1. * Use fresh herbs whenever you can.

  2. ** I used a mini oven for this recipe and it was done really quickly.

  3. *** I like to mix everything together in the morning, then cover & refrigerate, then cook at night. Some marinating time in the fridge will allow better merging of flavors.

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