Okay, I don’t want to talk about how hard it is to make meatloaf look good in a photo, but I do want to talk about how tasty this was. I’ve made turkey meatloaf before, but this was my first time trying out this recipe. SO easy. SO good! This has a good mix of ingredients other than just ground turkey giving this meatloaf a light and fluffy texture. Now that fall has arrived I’m back to cooking more things in the oven rather than on the grill, and this was a perfect way to ease into the season! (Note to taste-destroying, dish-ruining, blasphemous souls: try smothering this with ranch dressing instead of ketchup.)
Turkey Meatloaf with Feta & Sun-dried Tomatoes
Source: Giada De Laurentiis
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. (Note: Mine took about 55 minutes). Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice.