Thursday, August 11, 2011

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

I don't remember if I've blogged about this recipe before.  If not, that is an injustice that must be corrected as soon as possible.  If I have, well, it's worth blogging about twice!  A couple of ladies at work told me about how great this recipe is (from Giada on  At first, I was a bit hesitant, because I've never been a huge fan of meatloaf. I always ate it when it was served, but never craved it or asked to have it for dinner.  However, my opinion on meatloaf has been changed because of this delightful spin on a classic.  I told Missy that I was making meatloaf for dinner tonight and I could tell she was less than enthused.  When she took her first bite, I could tell she also agrees that this recipe should be a staple in any home.  Let me know what you think!


  • Vegetable cooking spray
  • 1/2 cup plain bread crumbs
  • 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


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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