What's for Dinner? Mediterranean Turkey Meatloaf w/ Feta & Sundried Tomatoes

There are days that I don't feel like cooking, and this recipe is for one of those days.

There is no cooking the vegetables and onions first, like in a regular meatloaf, because there are no vegetables or onions to cook!

The reason I made this recipe is that Giada DeLaurentis was asked on a talk show last week what her favorite recipe was, and she replied "my Mediterranean Turkey Meatloaf".

Ok, now I had to make it.

This is my once a year contribution to the ground turkey recipe roundup.
I just can't like ground turkey. It's uglier than ground beef. Little pink worms. Yuck.

I buy Empire kosher ground turkey, because in my mind it feels like I am buying a good quality product (they probably all have the same yuck factor).

This is going to be my new lazy bones recipe, when minimal cooking is required.

I use the semi dried tomatoes in oil from Italy, better than the sundried version, if you can find them.
I also used Trader Joe's Mediterranean feta with herbs in it.

Even better, this made delicious sandwiches for Henry's lunchbox for the next day.

Yum yum.

Mediterranean Turkey Meatloaf w/ Feta & Sundried Tomatoes (adapted from Giada DeLaurentis):

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped herb-marinated sun-dried tomatoes in oil, drained
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey (she recommends dark meat if you can find it)

Preheat oven to 375F.

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 45-50 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 served with sauteed Brussels sprouts and bacon, the perfect no brainer meal.

This was VERY GOOD! and better yet, VERY EASY!

Enjoy!