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!
- 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
- Preheat oven to 375 degrees.
- Spray loaf pan with cooking spray (I use coconut oil spray)
- Add bread pieces and milk to a small bowl and set aside.
- In large bowl mix turkey, garlic, sun dried tomatoes, egg, dried basil, feta and pepper. Mix until incorporated, careful not to over mix.
- Add soaked bread and mix to incorporate.
- Place in prepared loaf pan.
- Bake for 35-40 minutes until turkey has reached an internal temperature of 165 degrees.
- Once cooked, let rest for 5 minutes before slicing.