Turkey Meatloaf with Feta and Sun-dried Tomatoes

The Richmond Community Kitchens resumed on the first week of January 2010. The Gilmore Park Church Community Kitchen was the first kitchen of the year. Minoo prepared 4 dishes to celebrate the starting of a new year.

The first dish is Turkey Meatloaf with Feta and Sun-dried Tomatoes. This meatloaf is moist and colourful, white from the feta, red from the sun-dried tomatoes and green from the parsley.

This recipe is adapted from www.allrecipes.com and it serves 5 to 6.

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients

• vegetable cooking spray
• 1/2 cup plain bread crumbs
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup garlic and herb-marinated sun-dried tomatoes
• 2 cloves garlic, minced
• 2 eggs, at room temperature, lightly beaten
• 2 tablespoons milk
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon salt or to taste
• 1 teaspoon freshly ground black pepper
• 1 pound ground turkey

Instructions

Place an oven rack in the center of the oven. Preheat the oven to 375F. Spray a 9 x 5″ loaf pan with cooking spray and dust with some bread crumbs.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, 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 temperatures registers 165F on an instant-read thermometer, about 45 minutes.

Remove from the oven and let rest for 5 minutes. Transfer to cutting board and slice. Place on a serving platter and serve.

Categorized Under: 2010 • Turkey

Tagged Under: Community Kitchen • Recipe • Turkey