Turkey Meatloaf with Sun-Dried Tomatoes and Feta

Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Prep Time:
15 min
Inactive Prep Time:
5 min
Cook Time:
45 min
Level:
Easy
Serves:
6 @205 cals per serving (made with the bread crumbs) + add calories for the garlic cloves if you use them. Mom won't eat them so I skip it. lol.
Ingredients

Vegetable cooking spray
1/2 cup plain bread crumbs(Progresso Italian style) or I have also used (oatmeal or 1/2 oatmeal, 1/2 bread crumbs)
1/3 cup chopped fresh flat-leaf Parsley (fresh or 6 tsp dried)
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes(Bella Sun Luc
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
1/2 cup crumbled feta cheese
Dash of sea salt
1 teaspoon freshly ground black pepper
1 pound ground turkey,(93/7 Foster Farms)
1 tsp of red pepper flakes (optional)
Directions

Place an oven rack in the center of the oven. Preheat the 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, 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.

NOTE: This is an altered version of Giada's meatloaf the way I made it! You can also find a black bean soup on my blog today! Have fun with it!