Feta and Sun-Dried Tomato Turkey Meatloaf
Everyone loves a good meatloaf and this Feta and Sun-Dried Tomato Turkey Meatloaf beats any meatloaf I've ever tasted! The sun-dried tomatoes and feta cheese pair perfectly with the Italian flavors in breadcrumbs. This turkey meatloaf recipe is an easy and perfect weeknight meal that everyone will love!
Servings: 6 people
Calories: 230kcal
Ingredients
- ½ cup Italian Style Bread Crumbs (If you're gluten free, use an Italian gluten free breadcrumb)
- ⅓ cup chopped fresh parsley (If you can find Italian parsley, use that)
- ¼ cup chopped sun-dried tomatoes (If you love sun-dried tomatoes, use ⅓ cup)
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 Tablespoons milk
- ½ cup feta cheese, crumbled
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound ground turkey (I use Jennie-O lean 93/7)
- 1 Tablespoon olive oil (this is for topping the meatloaf before it's cooked)
Instructions
- Preheat oven to 375 degrees F
- Use a 9 by 5-inch loaf pan and ensure it's coated well with about 2 teaspoons of olive oil. If you are using a Demarle flexipan, there is no need to coat with oil.
- In a large bowl, stir together the breadcrumbs, chopped parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper.
- Add the ground turkey meat and gently stir to combine, being careful to not overwork the meat mixture.
- Carefully pack the meat mixture into the prepared pan, drizzle with olive oil on top and back for about 45 minutes, or until an internal thermometer reaches 165 degrees F.
- Remove from the oven and let rest for 5 minutes before slicing.
Nutrition
Calories: 230kcal | Carbohydrates: 14g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 461mg | Potassium: 433mg | Fiber: 1g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 6.5mg | Calcium: 89mg | Iron: 1.5mg