Turkey Meatloaf with Feta & Sun-dried Tomatoes

I’ve always loved Giada (and am more than a little bit jealous of how she can cook and eat such delicious food and have such an amazing figure).

But now more than ever I am developing a real appreciation for her recipes because they are always packed with flavor, many are healthy, AND most are actually easy enough for a weeknight meal.

I made this turkey meatloaf a couple of weeks ago.  It was definitely different than your traditional meatloaf — reminded me more of a turkey burger — but had wonderful flavor from the feta and sun-dried tomatoes.  Definitely follow the recommendation for the ground dark meat.  It doesn’t have that much more fat and will lend more flavor to the dish.

I served the meatloaf with a Greek salad for a delicious dinner!

Turkey Meatloaf with Feta & Sun-dried Tomatoes
Giada de Laurentiis

  • 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, 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.

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