Turkey Loaf with Bruschetta | The Little Shop of Olive Oils

Turkey Loaf with Bruschetta

Tracey Wilkinson

Ingredients:

  • 1 (14 oz) can diced tomatoes, undrained
  • ¾ Cup Panko Breadcrumbs
  • 1 lb. of Ground Turkey
  • 1 egg
  • 2 tablespoons of Extra Virgin Olive Oil (any selection good for cooking)
  • 1 Jar of Mediterranean Olive Bruschetta (Mild or Spicy)
  • 1 Cup shredded Italian cheese blend

Directions:

  1. Preheat 375 degrees
  2. Coat a muffin tin with Extra Virgin Olive Oil
  3. In a bowl, mix together tomatoes and Panko.  Once mixed, set half aside for topping.
  4. With the remaining mix, combine with turkey and bruschetta 
  5. Scoop even portions of the mix into muffin tin
  6. Baked 30-40 minutes or until cooked through.
  7. Top with remaining tomato and Panko mixture blended with the cheese.
  8. Bake 10 minutes or until cheese is melted.

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