Sundried Tomato Salad and Meatloaf

This combination was fabulous!  I used lemon and sun-dried tomatoes in both recipes.  They were a really nice combination on a warm summer day.  Let the meatloaf get to room temperature and eat it outside.  Mmmmm.  We had this on the patio in Rancho Mirage last weekend.  Sorry I’m not there this weekend!!  Happy Memorial Day Weekend everyone!

SUNDRIED TOMATO SALAD AND MEATLOAF

SALAD:

1 head of iceberg lettuce, chopped
1/4 cup sun-dried tomatoes, chopped
2 plum tomatoes, chopped
1/4 cup Real Bacon Bits
1/4-1/2 cup fat free sour cream
juice of 1/2 a lemon
salt and pepper

Sundried Tomato Salad and Meatloaf

Toss all ingredients together and season with salt and pepper.

MEATLOAF:

1 1/4 lb ground turkey
juice of 1/2 a lemon
zest of a whole lemon
1 egg
1/4 cup oat bran
1/4 cup chopped parsley
3 green onions, chopped
1/4 cup sun-dried tomatoes, chopped plus 6 halves
1/2 cup fat free cheddar cheese, shredded

Mix the first 7 ingredients by hand, careful not to handle too much.  Put half the mixture into a loaf pan, sprayed with a bit of cooking spray.  Place the chopped tomatoes and cheese in the middle of the meatloaf and top with the rest of the meat mixture.  Top the meatloaf with the 6 sun-dried tomato halves.  Bake at 375 for 45-50 minutes.  Let rest for at least 15 minutes.  Serve with salad.