Turkey Meatloaf with Feta and Sun Dried Tomatoes

We saw an episode of Giada at Home over the weekend and decided to give this one a try at our home.

I don’t like meatloaf and haven’t since I was about four years old. But I loved this: flavorful and easy and so good. We filed it away under “keeper.”

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic- and herb-marinated sun dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk (I used skim because that’s what I had.)
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat (We used a mixture of ground white and dark meat.)

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

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, if using, 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 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.

Make-ahead dishes are the bomb. This one we could mix up a day ahead and the next day when we got home, all we’d have to do is pop it in the oven.