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| Sundried Tomato Turkey Meatloaf with Basil and Feta |
Last night I came home from work and needed to make something quick. I had some ground turkey meat (hormone and antibiotic free) and some other items on hand from various dinners last week. I put them all together with about 20 minutes prep time and popped this meatloaf in the oven for an hour (which gave me 45 minutes to play with my kids before I had to put the side dishes on -- egg noodles and peas). This meatloaf was delicious and I am definitely adding it to my dinner rotation. Check it out below!
Prep Time: 20 minutes
Cook Time: 60 minutes
Yield: About 6-7 portions
Ingredients:
1 1/2 lbs of ground turkey
8 basil leaves (chopped)
4 garlic cloves (minced)
2 eggs
1 cup of boiling water
1 1/2 cups of italian bread crumbs
3/4 cup of chopped yellow onions
3/4 cup of chopped green peppers
1/2 cup of sundried tomatoes
4 ounces of feta cheese
1/2 cup of ketchup
sea salt (to taste)
fresh cracked pepper (to taste)
Instructions:
- Bring water to a boil
- Place the sundried tomatoes in a bowl with boiling water and soak for 15 minutes
- Preheat oven to 400 degrees
- Spray a glass baking dish with non-stick cooking spray and set aside
- While the sundried tomatoes are soaking, chop the yellow onions, green peppers and basil and mince the cloves of garlic
- Place the turkey meat, yellow onions, green peppers, basil, and garlic in a large mixing bowl
- Drain the sundried tomatoes and place them in the mixing bowl with the turkey meat mixture
- Beat 2 eggs in a separate bowl and add to the turkey meat mixture
- Add the bread crumbs, feta cheese and salt and pepper (to taste)
- Mix until all ingredients are well distributed through the turkey meat
- Place turkey mixture into the glass baking dish and form into a loaf
- Spread the ketchup on top of the meatloaf
- Bake for 60 minutes
- Cook for 10-15 minutes and serve in slices
