Turkey Meatloaf with Feta and Sun-Dried Tomatoes

For some reason meatloaf seems to have a bad rap when it comes to dinner. I never had meatloaf growing up so I've never really had these so called "hockey puck" pieces of meat people refer to them as. I told Lobster what we were having for dinner and he was less than pleased. In fact, he even went as far as to say, "ew, meatloaf?" Whatever! I knew it was going to be good - and that it was! Suddenly, "ew, meatloaf" turned into "mmm, meatloaf." So try this for the meatloaf hater in your life and they too will be a convert.

Turkey meatloaf with sun dried tomato and feta

Adapted from Giada at Home
4 servings
  • 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**
  • 2 eggs, lightly beaten
  • 2 tablespoons 2% milk
  • 1/2 cup crumbled cotija cheese (can substitute feta)
  • 1 - 1/4 teaspoon kosher salt*
  • 1 teaspoon freshly ground black pepper
  • 20 oz pound ground turkey, preferably dark meat, 93/7% fat

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully shape the meat into the shape of a meat loaf and place on top of an oiled cooling rack placed inside a baking sheet. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Temp will continue to rise to 165F. Transfer to a cutting board and slice. Put on a serving platter and serve. Serve hot, at room temperature, or cold in a sandwich.

** I used one regular clove and one from the sun dried tomato jar