This is not the meatloaf I grew up with (no offense Mom). This is moist, full of fresh flavours and really delicious. This is a Giada De Laurentiis recipe which means it needs no changes, perfect as is.
These ingredients make the difference between a boring meatloaf and a delicious one.
Just a bit of chopping is necessary.
Giada's Turkey Meatloaf
vegetable cooking spray
1/2 cup of bread crumbs
1/3 cup of chopped fresh flat leaf parsley
1/4 cup of chopped sun-dried tomatoes
2 cloves of garlic minced
2 eggs, lightly beaten
2 tbsp of milk
1/2 cup of crumbled feta
1 tsp of salt
1 tsp of pepper
1 package of ground turkey (about 500 g)
Preheat your oven to 375 degrees 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, 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.
I have doubled this recipe (the above pictures are of the recipe doubled) and I extended the cooking time by 15 minutes.
Recipe courtesy of Giada De Laurentiis
vegetable cooking spray
1/2 cup of bread crumbs
1/3 cup of chopped fresh flat leaf parsley
1/4 cup of chopped sun-dried tomatoes
2 cloves of garlic minced
2 eggs, lightly beaten
2 tbsp of milk
1/2 cup of crumbled feta
1 tsp of salt
1 tsp of pepper
1 package of ground turkey (about 500 g)
Preheat your oven to 375 degrees 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, 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.
I have doubled this recipe (the above pictures are of the recipe doubled) and I extended the cooking time by 15 minutes.
Recipe courtesy of Giada De Laurentiis
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