Sun-Dried Tomato Mini Meatloaves

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

Instructions

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.