Wednesday, January 15, 2014

What's for Dinner? Mediterranean Turkey Meatloaf w/ Feta & Sundried Tomatoes


There are days that I don't feel like cooking, and this recipe is for one of those days.

There is no cooking the vegetables and onions first, like in a regular meatloaf, because there are no vegetables or onions to cook!

The reason I made this recipe is that Giada DeLaurentis was asked on a talk show last week what her favorite recipe was, and she replied "my Mediterranean Turkey Meatloaf".

Ok, now I had to make it.

This is my once a year contribution to the ground turkey recipe roundup.
I just can't like ground turkey. It's uglier than ground beef. Little pink worms. Yuck.

I buy Empire kosher ground turkey, because in my mind it feels like I am buying a good quality product (they probably all have the same yuck factor).

This is going to be my new lazy bones recipe, when minimal cooking is required.

I use the semi dried tomatoes in oil from Italy, better than the sundried version, if you can find them.
I also used Trader Joe's Mediterranean feta with herbs in it.

Even better, this made delicious sandwiches for Henry's lunchbox for the next day.

Yum yum.


Mediterranean Turkey Meatloaf w/ Feta & Sundried Tomatoes (adapted from Giada DeLaurentis):

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped herb-marinated sun-dried tomatoes in oil, drained
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey (she recommends dark meat if you can find it)

Preheat oven to 375F.

Spray a 9 by 5-inch loaf pan with cooking spray.

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 temperature registers 165 degrees F on an instant-read thermometer, about 45-50 minutes. Remove from the oven and let rest for 5 minutes.

Transfer to a cutting board and slice. Put on a serving platter and serve.

I served with sauteed Brussels sprouts and bacon, the perfect no brainer meal.

This was VERY GOOD! and better yet, VERY EASY!

Enjoy!

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10 comments:

Content in a Cottage said...

Excellent. I love turkey meatloaf and sandwiches later.

Anonymous said...

Agree with you on ground turkey - yuck -though my butcher's ground sirloin (beef) is quite good for hamburgers.

But I have never ever cooked the onion and peppers that go into my meatloaf! Chopped relatively finely, they get plenty of cooking during the baking of the loaf.

Anonymous said...

It's funny that for you, Ms. Snacks, this is no cooking. For a lot of families I know (what's the # for Boston Market, again?), this would be quite an undertaking! I'm quite taken with your Brussels sprout/bacon side, btw...

mil said...

I can vouch for how delicious this meat loaf is since Dil graciously made it for Mil and Fil.

Natalia B said...

I love meatloaf, especially in winter months and this is a great combination - ground turkey (which I happen to like) and feta, sundried tomatoes and other Mediterranian goodies. Can't wait to try this. I'm going to make this in a muffin tin, because this way it'll be more fun to serve and my kids enjoy eating meatloaf that way too.

Bites from life with the barking lot said...

MIL IS BACK!!!!!!! Whoopee! I trust you Stacey and if you say this is good, I'll be trying it. My 8 dogs eat raw....and sometimes I buy the ground turkey from the market for them....always in the freezer so no excuse.

Anonymous said...

Stacey: I made this meatloaf about a year ago. I'm always looking for different meatloaf recipes so that it doesn't seem like I'm making the same thing all the time. It was my family's favorite, but because I'm always making a different one, I had forgotten which one they liked best until you posted Giada's. They will thank you for putting this back in my repertoire! Angela Muller

Patsy said...

I agree with you about the ground turkey. But those ottolenghi turkey and zucchini meatballs (?) are the bomb.

Jersey Girl Cooks said...

Raw ground turkey is disgusting but I use it instead of beef all the time. Great meatloaf. Leftover sandwiches are the best.

Flavors by Four said...

Anything with sundried tomatoes and feta cheess has to be good.