Turkey Meatloaf

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This is by far my favorite meatloaf recipe. I love a traditional meatloaf like mom used to make with a tomato sauce, but this turkey meatloaf is so moist and has so much flavor, you won’t believe it is turkey. This is not your mom’s meatloaf.

I used to spend my Sundays meal planning and prepping for the upcoming week. During the last year, working from home, meal prepping hasn’t been as important. Instead, I can spend my Sundays cooking meals that remind me of the Sundays when I was younger. Those mid-day big meals filled the table and filled my belly. I enjoy recreating those family meals and making some changes to the menu to fit our grown up palate.

Preheat oven 375 degrees F. Chop the julienne cut sun-dried tomatoes into small bits.

Combine all the ingredients in a large mixing bowls. Mix well, careful not to overwork the meat, which will make it tough.

Place the meat mixture in a 9×5 loaf pan, do not pack too tightly.

Bake for 45 minutes or until the center reaches a temperature of at least 165 degrees F.

Serve with your favorite veggies or side dish. My go-to sides for turkey meatloaf are black-eyed peas topped with diced jalapenos and mashed potatoes. The sundried tomatoes and the feta cheese in this meatloaf will wake up your taste buds.