|Turkey Meatloaf with Feta & Sun-Dried Tomatoes|
- Vegetable cooking spray
- 1/2 cup plain bread crumbs (I made my own by toasting a slice of wheat bread, ripping into smaller pieces, and chopping it into tiny crumbs in my food processor. Super easy.)
- 1/3 cup chopped fresh flat-leaf parsley (chopped these up in the food processor as well)
- 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes (food processor)
- 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 (I got free range. It wasn't dark meat, because the dark meat options I found included mechanically separated turkey, and I try really hard not to eat mechanically separated meat, simply because it's disgusting. The label actually read: "turkey, mechanically processed turkey" - what does that tell you? Read this article to learn more, but be prepared to be completely grossed out).
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 at least 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.
Per Serving: Calories: 329; Fat: 17g (Saturated Fat: 6.5g); Protein: 29g; Carbohydrates: 14g; Sugar: 4g; Fiber 0g; Cholesterol: 213mg; Sodium: 1,257mg
Recipe borrowed from the Today Show website. Thanks Giada!