In a large bowl mix together the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
Add turkey, eggs, Parmesan, garlic, parsley, oregano, 1 tsp salt, and 1/2 tsp pepper to the bowl and mix everything together until well combined.
Line a rimmed baking sheet with parchment paper then place the turkey mixture on top and form into a loaf shape roughly 5x8x2-inches.
Place the meatloaf in the preheated oven and bake for 45 minutes.
While the meatloaf cooks make the tomato sauce: Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato. Bring a large pot of water to a boil. Add the tomatoes to the boiling water and boil for 1 minute then use a slotted spoon to transfer the tomatoes to a large bowl of ice water. When the tomatoes are cool enough to handle peel off the skins, the skins should peel off easily starting from where you cut the X mark.
Add the peeled tomatoes, garlic, oregano, crushed red pepper, and 1/2 tsp salt to a saucepan then use a potato masher to crush the tomatoes well.
Cook the tomatoes over medium heat, stirring often, until the tomatoes have broken down and thickened, about 25 minutes.
Take the tomatoes off the heat set aside until ready to use.
After the meatloaf has been cooking for 45 minutes take it out of the oven. Spread the the tomato sauce evenly on the top of the meatloaf then sprinkle the mozzarella on top of the sauce.
Return the meatloaf to the oven and bake for about 5 more minutes or until the mozzarella is well melted.
Take the meatloaf out of the oven and allow to cool for a few minutes before serving.
28 people Yepped this recipe
Print Recipe
