Turkey meatloaf with Feta and Sun-dried tomatoes

1 Feb

We’ve got feta at home.  I added more garlic to this recipe because that’s how we roll at my house.  Enjoy.

Turkey meatloaf with Feta and Sun-dried tomatoes

- Vegetable cooking spray/oil

- 1 lb. of ground turkey

- 2 eggs at room temperature, lightly beaten

- 8 cloves of garlic, minced

- 1/2 cup of  bread crumbs (I used Italian style)

- 1/2 cup of feta cheese, crumbled

- 1/4 cup of herb-marinated, sun-dried tomatoes

- 1/3 cup of fresh flat-leaf parsley, chopped

- 1 teaspoon of freshly ground pepper

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Preheat oven to 375°.  Spray a 9×5 loaf pan with vegetable oil, set aside.

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Place ground turkey in a large bowl and add eggs, bread crumbs, parsley, sun-dried tomatoes, feta cheese and garlic.

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Roughly fold over all ingredients, add pepper, then continue to fold over until ingredients are combined.

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Pack mixture into prepped loaf pan and bake for about 35-45 minutes.  If using a thermometer, the internal temperature should reach 165°.

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Once temperature is reached, remove from oven and let rest for about 10 mins.   Once meatloaf is rested remove from loaf pan, slice and serve.  I served the meatloaf with roasted cauliflower and sweet potato but failed to catch a photo of my plate.

Recipe adapted by Giada De Laurentiis

( joanna )

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One Response to “Turkey meatloaf with Feta and Sun-dried tomatoes”

  1. Sophia February 1, 2013 at 11:24 am #

    Can’t wait to try this!!!

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