Turkey Meatloaf with Feta & Sun-Dried Tomatoes

Turkey craft we made in Girl Scouts many years ago!

Most people know me with my camera in my hand.  I've shot soccer games, school field trips, Girl Scout events, dance competitions, landscapes and seascapes on vacation, Easter egg hunts, etc. etc. etc.  A few of my friends have even stopped brining their cameras to these events as they know that I'll always have mine with me.  

Food photography though has really gotten me... I can't get good shots consistently and I'm finding it more than frustrating.  Lighting, depth of field and most importantly food styling are all issues that I've been struggling with.  Sometimes the shot works... more often than not... it doesn't!  

This brings us to Giada De Laurentis' Turkey Meatloaf.  A popular dish in my household and one most definitely worth sharing!  Locally grown, organic sun dried tomatoes from our farmers market baked beautifully into the turkey adding a touch of texture along with their zesty tomato flavor.  The feta in the mix was a real treat, especially as it is one of my new favorite treats.  Aromatic garlic and onion round out the flavors providing the perfect complement to the mouthwatering turkey.  

As tasty as this dish is, I couldn't get a photo that did it justice... I've come to the conclusion that meatloaf is not pretty.  I tried inside, outside, as a loaf, as a few slices, on a plate with salad, on a plate alone.  No, it is just not an appetizing photo.  It is however a very appetizing dish that will make its way into our regular rotation!  Hence, I'm providing this lovely photo of Giada, who has one of the most engaging smiles and always seems so happy in place of my own shot.  She is far more attractive than her meatloaf!

Photo credit: She Knows Entertainment

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Giada De Laurentis

• 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
• 1/2 cup crumbled feta cheese (I used one with Mediterranean Herbs)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound ground turkey, preferably dark meat (I used a mix of light and dark)

Directions

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