Sun-dried Tomato and Feta Turkey Meatloaf
Hello again! It’s been awhile since my last post, but it’s all because of our latest move! We are now living in sunny North Carolina and loving every bit of it. When people say moving is stressful, they aren’t kidding! I guess the most stressful part on both of us has been dealing with selling our old house. So much to take care of and we both just want to be DONE!
Anyway, so far we are loving the South. I enjoy the slower pace, although its taking some reminders for me. Things just move a bit slower down here and I am ok with that. I am done with the hustle and bustle of the big city life…well, the suburb of big city life anyway 😉
For my first recipe back I’d like to share with you one that Matt found a while back when it was his night to cook. I have to admit, I was a bit skeptical because I am very picky about my meatloaf. I am not a fan of traditional meatloaf and I have an already pretty awesome turkey meatloaf that I love to make, but I was willing to give this a try. It is amazing and WAY easier than any other meatloaf I have tried to make. This is Giada De Laurentiis’ recipe and one that I have made many times now. I added my own garlic mashed cauliflower and rosemary roasted broccoli as sides that I will also share with you after this recipe. I hope you enjoy it as much as we do!
PrintSun-dried Tomato and Feta Turkey Meatloaf
Super yummy and super easy to make. This tastes more like an Italian meatball than a meatloaf!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: comfort food
- Method: easy
- Cuisine: Italian
Ingredients
- 1/2 cup seasoned bread crumbs
- 1/3 cup chopped, fresh parsley
- 1/4 chopped sun-dried tomatoes, drained (save 2 TBL of oil to add)
- 2–3 large garlic cloves, minced
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 1/2 cup crumbled feta cheese
- pinch of red pepper flakes (optional, but I say a must!)
- 1 pound lean ground turkey
- salt and pepper to taste
Instructions
Preheat the oven to 350 degrees. Coat a baking dish or loaf pan with cooking spray or a light coat of olive oil spread with a paper towel.
Combine all of the ingredients, except the turkey, in a bowl.
Add a dash of salt and pepper. Remember, you do not need to add a ton of salt because the feta is naturally a bit salty itself.
Add the turkey to the bowl and mix together with your hands, without over mixing too much. Place in the prepared baking dish or loaf pan and bake for approximately 45 minutes or until your oven thermometer reads 165 degrees.
Notes
If using a baking dish instead of a loaf pan, shape the mixture into the shape of a loaf.
Keywords: meatloaf
As for my sides, I boiled a head of cauliflower, cut into florets, in half water, half chicken broth. While it was boiling, I slowly melted some butter with a few cloves of minced garlic in a small sauce pan. Once the cauliflower was soft, I drained it and added the melted garlic butter and a splash of almond milk. Mixed it all up with my handy immersion blender and voila! Yummy, creamy, garlicky goodness 🙂
For the roasted broccoli, I cut the broccoli into florets, tossed them with a touch of rosemary infused olive oil and 2 cloves of minced garlic (because who can have too much garlic??). Threw it on a roasting pan covered with tinfoil and roasted it in the oven for the last 25 minutes of the baking time of the meatloaf.
