Photo Credit: Elizabeth Newman
I like using turkey in place of beef for this meatloaf to lighten it up a bit, but there’s no sacrificing flavor here! This meatloaf is studded with salty feta cheese and sweet briney sundried tomatoes to give it loads of satisfying texture – and it tastes great. It makes excellent leftovers too – just sear up the slices in a pan with a little olive oil!
Turkey Meatloaf with Feta and Sun-Dried Tomatoes
- Vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup fresh flat-leaf parsley, chopped
- 1/4 cup marinated sun-dried tomatoes, chopped
- 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. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.