Food Blog: Sun-dried tomato and feta turkey meatloaf

First of all, sorry for the hiatus! A lot has been going on since I returned from Georgia, to include cutting my first orders for my Reserve job (really, this isn't complicated, but it was my first time so I was a little freaked about if I was doing it right), but I'm back on track.  I've been cooking a LOT lately, as well, and reading some foodie autobiographies, so I have a lot to update. 



For now, however, I'll start with this recipe. Among the foods in this recipe, I've also been cooking fish tacos with chipotle mayo and mango salsa, homemade chicken gyros with flatbread and tzatziki, fruit smoothies featuring numerous berries, various types of chocolate chip cookies, baked eggplant parmesan, and....omelettes.  Omelettes are a new thing for me, as I'm a clumsy sort and my omelettes inevitably end up scrambling themselves...but, I think I've worked out the kinds and I'm now experimenting with all kinds of delicious fillings.  John's more than happy to be the test subject for these experiments - so far, so good.


OK, on to the recipe, with a note beforehand. The turkey loaf is actually blended with super lean ground sirloin and extra lean ground turkey.  As you may figure, this doesn't create the juiciest loaf, but I like to trim fat here and there and I make up for the lack of fat in the meat by adding a splash of milk and egg yolks and whites to the recipe.  You should feel free to substitute whatever you like - dark meat turkey, ground chicken, ground lamb, ground chuck...your options are only limited to what kind of ground beef you prefer. 


I adapted this recipe from a Giada de Laurentiis recipe you can find here.  Giada's recipe makes a small loaf, and the first time I made this I wanted to have leftovers available for the following day, so I made some changes to make it my own. Meatloaf's a fairly versatile dish, so try a number of things (I add veggies, for example, or try different cheeses) until you find something that really works for you.


Last note before the recipe: I also did not take a lot of pictures throughout the process. With some cooking processes, I know the pictures really help - and I will continue to take them and post them. However, I simply didn't get a lot of pics while making this and for that, I apologize :o)


OK - here's what you'll need:


Preheat your oven to 375 degrees Fahrenheit.


Cooking spray
3/4 cup of Italian breadcrumbs
1/2 cup chopped fresh flat leaf parsley
1/2 cup sun-dried tomatoes, chopped*
3 cloves of garlic, minced
2 eggs and 1 egg white, lightly beaten
3 tablespoons whole milk
3/4 cup of basil and herb feta cheese
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 lb super lean ground sirloin
1 lb extra lean ground turkey
Ketchup


*I use restaurant-ready sun-dried tomatoes not packed in oil; however, you can use the ones packed in oil if you prefer.  The ones I use are found in the produce section and are packaged in a re-sealable bag.


This recipe comes together very easily.  Combine the first 9 ingredients in a large bowl, mixing well, until everything is combined.  I like to use a large wooden spoon.  Once combined, add the ground beef and stir together...or, use your hands...until everything is incorporated.


Spray a 9x5 loaf pan with cooking spray, and place the mixture into the pan, distributing evenly.  If you don't have a loaf pan, you can also shape the mixture into a loaf using a 13x9 baking dish.


Drizzle a small amount of ketchup on top - if you prefer! - and distribute evenly over the top.  Bake at 375 for 50-60 minutes, or until the internal temperature reads 165 degrees on an instant read thermometer.


Result?

The perfect side dish? Twice baked potato skins - a hybrid of twice baked potatoes and potato skins - coming up next :)