Turkish Meatloaf

Hello everyone!
I do wish that I could tell you that I created this crazy good meatloaf recipe but I can’t. My sister Maria passed it along from the NY Times and let me tell you, it is fantastic!I used dried herbs and it was still delicious but make sure that you use smaller amounts of dried than fresh. I also didn’t use green peppers because I didn’t have any and don’t like them.
Turkish Meatloaf:
1/4 cup olive oil
3/4 cups panko breadcrumbs, divided
3/4 cup walnuts
1/4 cup fresh mint leaves
1/4 cup  fresh parsley
1/4 cup fresh basil
4 cloves garlic, peeled
1 medium sized green pepper, cored, seeded and chopped
1 1/3 cup chopped onion
2 lbs ground turkey
1 tsp salt and pepper to taste
Heat oven to 375 degrees
In a medium  sized frying pan, heat up 2 Tbs of the olive oil and fry up 2 Tbs of the panko until golden brown. Set aside.
In a food processor, process the walnuts,mint, parsley, basil and set aside, outside of processor. 
Then process the garlic, onions and green pepper and remove from processor.
Add in the next 2 Tbs of oil to the same panko pan and fry up with the green pepper mixture until soft. 
Remove from the heat and then add in the walnut mixture.
Mix the remaining panko  with 1/2 cup of water to soften and then add it to the turkey in a large bowl. with the salt and pepper.
Add in the mixture from the skillet, combine fully and pack it into a 9″x5″x3″ pyrex or casserole dish.
Spread the sautéed panko on top of the turkey mixture and bake for 1 hour and 20 minutes.

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