Best Turkey Meatloaf With Feta And Sun Dried Tomatoes Giada De Lauren Recipes

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES GIADA DE LAUREN

Steps:

• Place oven rack in the center of the oven.
• Preheat 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 cheese. 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 a instant read thermometer, about 45 minutes.
• Remove from the over and let rest for 5 minutes.
• Transfer to a cutting board and slice.
• Place on a serving platter and serve.

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

Steps:

• 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.

PANCETTA AND TURKEY MEATLOAF SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
• On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.
• In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.
• To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.

TURKEY MEAT LOAF WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
• Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.

TURKEY MEATLOAF WITH SUN DRIED TOMATOES

Steps:

• Preheat oven to 375F; grease 9x5x3-inch glass loaf pan.
• Heat oil in medium skillet over medium heat; add onion and carrot; saute 5 minutes; add celery; saute until vegetables are very tender, about 15 minutes longer; transfer to large bowl.
• Add all remaining ingredients except ketchup to vegetables in bowl; mix thoroughly; transfer to prepared pan.
• Bake 1 hour; brush with ketchup and bake about 15-20 minutes longer; cool 7-10 minutes; slice and serve.

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

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.