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Sunday, October 16, 2011

Sundried Tomato and Feta Turkey Meatloaf


One of the disadvantages of shopping at Sam's Club is the massive quantities of food you get.  Take the ground turkey, for example.  Two containers with over two pounds of turkey in each.  You're pretty much committed to eating ground turkey for the week.  Or freezing some of the turkey.  Now, if I can figure out dishes that are different enough, I'm happy to eat the same protein several times during a week.  Such was the case with the ground turkey.  The first dish we made was turkey pie.  That was scrumptious.  Second was the turkey burgers with brie, bacon and cranberry compote.  This was the third dish.  Now, what you need to realize is that we eat leftovers for lunch.  I almost always make enough for at least one lunch in addition to our dinner.  So, we had a LOT of ground turkey from that one package. 


This particular recipe was courtesy of Gina the Tooth.  Never heard of her?  It's Giada De Laurentis.  Connie thinks she is GORGEOUS - which she is - but he still calls her Gina the Tooth.  Whatever we call her, she's an incredibly talented cook.  I've never tried one of her recipes that was anything other than wonderful - at least that's my recollection.  I do try my best to block out the bad stuff! 


What did we think?  Very flavorful and moist and wonderful.  It was wonderful the first night and made great meatloaf sandwiches for lunch.  This recipe is a keeper!!


Sun-dried Tomato and Feta Turkey Meatloaf


Ingredients:

1/2 c plain bread crumbs
1/3 c chopped fresh flat leaf parsley
1/4 c chopped oil packed sun dried tomatoes
2 cloves garlic, minced
2 eggs, lightly beaten
2 T milk
1/2 c crumbled feta cheese
1 1/2 t kosher salt
1 t freshly ground black pepper
1 lb ground turkey

Directions:

While you're putting the meat loaf together, preheat your oven to 375.  You'll want to use the middle rack for cooking.

Use a large bowl to combine the ingredients other than the turkey.



Gently fold in the turkey.  Make sure you combine the ingredients well but don't overwork the mixture.  Put it in a 9x5 loaf pan, coated with cooking spray.  Bake for 45 minutes or until the internal temperature measures 165.







Adapted from Food Network, Giada De Laurentiis

2 comments:

Lizzy said...

These flavors sound amazing...I LOVE meatloaf!!! Happy Sunday, my friend! Nice to see you posting :)

The Mom Chef said...

We call her Big Head. She has other parts that are big too, but I won't allow Hubby to focus on those.

Your meatloaf sounds muy delicioso. And I mean it. :)