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.
Turkey Meatloaf
Course: DinnerCuisine: AmericanDifficulty: easy6
servings15
minutes1
hour265
kcal1
hour15
minutes
Ingredients
1 lb ground turkey
1/2 cup plain bread crumbs
1/4 cup herb-marinated sun-dried tomatoes
2 cloves garlic, minced
2 eggs, slightly beaten
2 TBS milk
1/2 cup crumbled feta cheese
1/2 tsp salt
1/2 tsp pepper
1 TBS parsley flakes
Directions
- Preheat oven to 375 degrees .
- Spray a 9×5 loaf pan with olive oil cooking spray.
- Combine all the ingredients in a large mixing bowl.
- Use your hands to thoroughly mix all the ingredients. Be sure not to overwork the meat.
- Place the meat mixture in the loaf pan and form into a log. Do not pack too tightly.
- Bake in the oven for about 50-60 minutes or until the internal temperature reaches 165 degrees F.
Notes
- This recipe adapted from the Food Network
