Turkey Meatloaves with Walnut-Parsley Gremolata

This delicious recipe for Turkey Meatloaves with Walnut-Parsley Gremolata pairs perfectly with the Fleur Bleu 2016 Carignan.

DIRECTIONS:

1. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper or foil; if using foil, coat with cooking spray. Set pan aside. In a large bowl beat egg whites with a fork. Stir in mushrooms, oats, dried tomatoes, onion, 1/2 teaspoon salt and pepper. Add ground turkey; mix well.

2. Divide meat mixture into four equal portions. Shape each portion into a 4-inch oval about 2 1/2 inches wide in the center. Place in the prepared baking pan, leaving 2 inches between ovals. Bake 20 minutes or until done.

3. Meanwhile, for gremolata, in a small bowl combine parsley, walnuts, oil, lemon peel, lemon juice and the remaining 1/8 teaspoon salt. To serve, transfer each meatloaf to a serving plate. Top evenly with parsley mixture.

 

*Recipe and Photo Courtesy of McCormick & Company, Inc.