Dinner, Food

Sun Dried Tomato and Feta Turkey Meatloaf


First day back on track was a success! I know, I know, another feta dish. This is the last one for a bit I promise. I have finally made a dent in my Costco container of feta, so I can start cooking with other things.

This yummy meal is prepped and in the oven in about 10 minutes! No more dry, boring meatloaf. The secret to a moist, delicious turkey meatloaf is soaking the bread in a little bit of almond milk or regular milk instead of using dry bread crumbs.

Just tear your bread up in to little pieces and put in a bowl, add the milk, mix it around a little bit with your fingers and let sit while you prep everything else. Sounds weird, I know, just trust me.

I served it with some balsamic roasted butternut squash but it would be great with a salad, mashed potatoes or any veggie on the side. Leftovers are even better for lunch the next day!

Sun Dried Tomato and Feta Turkey Meatloaf
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
¼ of loaf pan= 1 red, ½ blue
  • 1 lb 93/7 ground turkey
  • 1 slice whole wheat or sprouted grain bread, torn into small pieces
  • 3 tablespoons almond milk (can use regular milk)
  • 2 garlic cloves, minced
  • ¼ cup sun dried tomatoes, minced
  • 1 egg
  • 1 teaspoon dried basil
  • ¼ teaspoon black pepper
  • ½ cup feta cheese
  1. Preheat oven to 375 degrees.
  2. Spray loaf pan with cooking spray (I use coconut oil spray)
  3. Add bread pieces and milk to a small bowl and set aside.
  4. In large bowl mix turkey, garlic, sun dried tomatoes, egg, dried basil, feta and pepper. Mix until incorporated, careful not to over mix.
  5. Add soaked bread and mix to incorporate.
  6. Place in prepared loaf pan.
  7. Bake for 35-40 minutes until turkey has reached an internal temperature of 165 degrees.
  8. Once cooked, let rest for 5 minutes before slicing.
Nutrition Information
Serving size: ¼ of pan Calories: 240 Fat: 9 grams Carbohydrates: 7 grams Protein: 32 grams