Preheat oven to 350°F (180°C). Slice off top third of tomatoes, reserving “lids”. With spoon, scoop out tomato pulp into bowl; reserve for another use. Turn hollowed out tomatoes upside down on kitchen towel and let drain.
Meanwhile, in clean bowl, combine turkey, egg, shallot, breadcrumbs, parsley, Dijon, salt, pepper and ½ cup (125 mL) of the cheese; divide in four portions.
Grease a non-metallic square baking dish. Turn tomatoes, cut side up, in dish. Stuff tomatoes with turkey mixture; sprinkle with remaining cheese. Top each with a lid, pressing lightly. Drizzle tomatoes with olive oil.
Bake until turkey meat loaf mixture is cooked through and tomatoes are tender, 35 to 45 minutes.
Nutrients per serving: 424 calories, 33 g protein, 23 g fat (8 g saturated fat), 22 g carbohydrates (4 g fibre), 165 mg cholesterol, 588 mg sodium