Sun-Dried Tomato Mini Meatloaves

• 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

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.

tomato, boiling water, extra lean ground turkey, oats, freshly shredded parmesan cheese, eggs, onion, thyme, fresh ground pepper, salt, sage, extra virgin olive oil

Taken from www.food.com/recipe/sun-dried-tomato-mini-meatloaves-199788 (may not work)