I never used to eat meatloaf. I always just assumed it would be bland and flavourless - basically like a hamburger patty without the bun and toppings. But then my husband made meatloaf one night, and I decided to try it (otherwise, I'd have to make my own damn dinner, hehe). And WOW - he had packed so much flavour into one little slice of meatloaf on my plate; I was sold!
For some reason it never occurred to me that you can essentially put anything you want into a meatloaf, to heighten the flavour. Like this awesome concoction from Giada at Home. It's a turkey meatloaf (healthier than regular beef) and features two of my favourites - feta cheese and sun-dried tomatoes. You could even dice up some black olives and throw them in the mix too!
Turkey Meatloaf with Feta & Sun-Dried Tomatoes
- Vegetable cooking spray
- 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,
- 2 eggs (optional), 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.