Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Name: Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1/2 cup plain dried bread crumbs; 1/3 cup chopped fresh flat-leaf parsley leaves; 1/4 cup chopped garlic-and herb-marinated sun-dried tomatoes; 2 garlic cloves, minced; 2 large eggs, at room temperature, lightly beaten; 1/4 cup olive oil; 1/2 cup crumbled feta cheese; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 pound ground turkey, preferably dark meat

Servings: persons

Vegetable oil cooking spray
1/2 cup plain dried bread crumbs
1/3 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped garlic-and herb-marinated sun-dried tomatoes
2 garlic cloves, minced
2 large eggs, at room temperature, lightly beaten
1/4 cup olive oil
1/2 cup crumbled feta cheese
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

1
Place an oven rack in the center of the oven and preheat the oven to 350F.
2
Spray a 9 x 5-inch nonstick loaf pan with cooking spray.
3
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, feta, salt, and pepper.
4
Add the turkey and gently stir to combine, being careful not to overwork the meat.
5
Carefully pack the meat mixture into the prepared pan; it will fill the pan halfway.
6
Bake until the internal temperature registers 165F on an instant-read thermometer, 40 to 45 minutes.
7
Remove the pan from the oven and let the meatloaf rest for 5 minutes.
8
Use a paper towel to remove any fat that may settle on the surface of the meatloaf.
9
Slice and serve.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable oil cooking spray, 1/2 cup plain dried bread crumbs, 1/3 cup chopped fresh flat-leaf parsley leaves, 1/4 cup chopped garlic-and herb-marinated sun-dried tomatoes, and more.

Yes, Turkey Meatloaf with Feta and Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!