I would not describe myself as a lover of meatloaf. In fact, when I was younger I used to dread the night when my mom had her “not so famous” version on the menu. Sorry mom, it’s true. But I loved everything else you made 🙂 I guess combining the term meat and loaf just grossed me out. Anyway, I have grown up since then and learned that meatloaf can actually be very tasty.
There are probably a million meatloaf recipes out there. You will find everything from the very basic to unique gourmet versions. When I set out to make this meatloaf I had a completely different recipe in mind but then got inspired by leftover sun-dried tomatoes in my pantry.
Hmmm sun-dried tomatoes in meatloaf… that sounds kinda good. What else could go with that? Then I looked in my fridge and found crumbled feta. And then after quick internet search found many recipes for meatloaf using sun-dried tomatoes and feta. This is my variation. As I always say don’t ever underestimated the tasty power of leftover ingredients.
This turkey meatloaf is probably one of the best meatloaves I ever consumed. It is moist and delicious. Even my hubs and kids thought so as they chowed down.
I do think sundried tomato and feta turkey meatloaf could convert any meatloaf hater. Give it a try.
- 1 pound of ground turkey (94% fat free) **note if you use 99% fat free the meatloaf might ended up a little dry.
- 7 sun-dried tomatoes, roughly chopped **this is the amount I had left in my pantry. Play around with the amounts if you have more or less.
- 1 egg, lightly beaten
- ½ cup unseasoned whole wheat bread crumbs
- ½ cup crumbled feta cheese
- 1 garlic clove, grated or finely minced
- 1 tablespoon dried onion flakes
- ½ teaspoon oregano
- ½ teaspoon salt
- 2 tablespoons half and half **you can use milk if you don’t have half and half
- Preheat oven to 375 degrees
- Place all ingredients together in a medium bowl. Gently work, with your hands, until all of the ingredients are combined. Don’t over mix.
- Place meatloaf mixture into an 8 x 4 loaf pan sprayed with cooking spray.
- Cook for 45 minutes or until done. The middle temperature should read 165 degrees F. Mine cooked perfectly at 45 minutes.
- Let cool for about 5 minutes. Slice and enjoy!
Make Ahead and Freezer Cooking Instructions
This recipe can be made ahead a couple different ways. First, you can cook completely then slice into portions and freeze for later lunch or dinners.
Second you can assemble the meatloaf, put in a loaf pan lined with plastic wrap, flash freeze, then take out of the pan and completely wrap in plastic wrap and aluminum foil, then place back in the freezer. When ready to make, take out of the plastic wrap, place in loaf pan and continue with step 3. Please note if you put it in the oven frozen it will take about ½ hour or so longer to cook.
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