Not Your Ordinary Meatloaf

This dish is one of my favorite comfort foods and perfect for a cold night. Cold is a feeling I have not experienced in a while. As I’m writing this, it is 79 degrees here and a frigid 12 degrees at home. I think I made a wise choice moving south. (We’ll see how I feel about that choice in August…I don’t know if I can handle temperatures above 100!)

Anyways back to food: this recipe features one of my favorite combinations of sun dried tomatoes and feta and uses ground turkey as a healthier alternative to the traditional ground beef used in meatloaf. It is full of flavor and would be a great recipe for meatballs as well!

Turkey Meatloaf with Feta and Sun-Dried Tomatoes (thanks Giada!)


Vegetable cooking spray
1/2 cup plain bread crumbs (gluten free or regular)
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Preparation Instructions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper.


Add the turkey and gently stir to combine, being careful not to overwork the meat.



Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.



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