TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

Turkey Meatloaf with Feta and Sun-Dried Tomatoes image

Yield 4 servings

Number Of Ingredients 11

Previous Next

Vegetable oil cooking spray
1/2 cup plain dried bread crumbs
1/3 cup chopped fresh ﬂat-leaf parsley leaves
1/4 cup chopped garlic-and herb-marinated sun-dried tomatoes
2 garlic cloves, minced
2 large eggs, at room temperature, lightly beaten
1/4 cup olive oil
1/2 cup crumbled feta cheese
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Steps:

Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch nonstick loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, 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; it will fill the pan halfway. Bake until the internal temperature registers 165°F on an instant-read thermometer, 40 to 45 minutes.
Remove the pan from the oven and let the meatloaf rest for 5 minutes. Use a paper towel to remove any fat that may settle on the surface of the meatloaf. Slice and serve.