I like to make turkey meatloaf as a way to serve up a satisfying meaty entrée without resorting to red meat. I load it with sweet sun-dried tomatoes and salty bites of feta, which just barely melt as the meatloaf bakes. When you cut into the meatloaf it looks so colorful. This is one of my top picks for serving a large group because it makes a lot, is hearty, and doesn’t require any last-minute fussing. Leftovers make terrific sandwiches the next day, too.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch nonstick loaf pan with cooking spray.
Step 2
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, 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; it will fill the pan halfway. Bake until the internal temperature registers 165°F on an instant-read thermometer, 40 to 45 minutes.
Step 3
Remove the pan from the oven and let the meatloaf rest for 5 minutes. Use a paper towel to remove any fat that may settle on the surface of the meatloaf. Slice and serve.
