Saturday, November 23, 2013

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Despite the numerous positive reviews and having had this recipe printed since 2012, this meatloaf never made it into my rotation until this past week. And OMG, I was so pleasantly surprised how much I loved this dish.

We have our favorite meatloaf recipe- It's awesome, and no other meatloaf has been able to take it out of its #1 spot. But this meatloaf by Giada- it's right up there. It's a toss-up which one I would say would be my favorite.

The meatloaf is moist and packed with flavorful. I could go on and on, but really- you need to make this. A big thanks to D who made this meal for my birthday :)

  • 1 cup seasoned breadcrumbs
  • 1/2 cup dried parsley
  • 1/2 cup chopped sun-dried tomatoes packed in oil
  • 2-3 cloves garlic, minced
  • 4 eggs, room temperature, lightly beaten
  • 4 Tbsp milk (we used skim)
  • 1 cup crumbled feta cheese
  • 1-1/2 tsp kosher salt
  • 2 tsp black pepper
  • 1-3/4 lb ground turkey (we use 93% lean)

  1. Place rack in the center of the oven. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the breadcrumbs, dried  parsley, chopped tomatoes, garlic, eggs, milk, feta, kosher salt, and pepper. 
  3. Add the turkey, and gently stir to combine, being careful not to overwork the meat.
  4. Carefully pack the meat mixture into a loaf on your parchment-lined baking sheet, and bake until the internal temperature reads 165 degrees (about 45 minutes.)
  5. Remove from the oven and let it rest for 5 minutes. 
Source: Adapted from Giada de Laurentiis


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