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.

Turkey-Meatloaf-Feta-7-600x400

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.

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

Turkey-Meatloaf-Feta-1-600x400

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

Updated: 28th July 2011: This recipe is adapted from Giada De Laurentiis of Food Network.com and it serves 5 to 6.

Prep time: 10 minutes

Cook time: 50 minutes

Instructions

Turkey-Meatloaf-Feta-4-300x200Place 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.

Turkey-Meatloaf-Feta-3-300x200In 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.
Turkey-Meatloaf-Feta-5-300x200Carefully pack the meat mixture into the prepared pan and bake until the internal temperatures registers 165F on an instant-read thermometer, about 45 minutes.
Turkey-Meatloaf-Feta-6-300x200Remove from the oven and let rest for 5 minutes. Transfer to cutting board and slice. Place on a serving platter and serve.

2 thoughts on “Turkey Meatloaf with Feta and Sun-dried Tomatoes

  1. This is Giada DeLaurentis’ recipe from the Food Network–right down to the exact list of ingredients and the instructions posted there. She should be given credit!

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