MOM… the meatloaf?!?

I know what you are thinking. Meatloaf… ugh. Just hear me out. A few years ago, I made Giada’s turkey meatloaf after seeing it on her show. Since then, it has been on regular rotation. My meatloaf brings all the boys to the yard, and they’re like, “it’s better than I thought it would be.”


Side note. I love Food Network; specifically Giada, Ina and Pioneer Woman. And also Paula before she was canned. I DVR them, and Graham and I watch “cookin shows” together. At first, I did not trust Giada because she is so thin and takes such small bites. Seriously, how is she (aside from her boobs and hair) so small? Now, she is my go-to gal… she likes to skip all the unnecessary steps like stone grinding your own grits. Ain’t nobody got time for that.

So, the meatloaf is easy and oh so delicious. Here’s the recipe:

Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Giada De Laurentiis

Vegetable cooking spray (aka Pam)
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
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, preferably dark meat

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, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. (Please, please don’t 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, or about 45 minutes. Remove from the oven and let rest for 5 minutes.

Okay, here’s the part where I tell you what I do differently since I obviously know more than a woman who has her own show and has published countless cookbooks. I really don’t, but I cannot find garlic and herb sun-dried tomatoes. I use seasoned bread crumbs (Delallo), zero parsley and regular sundried tomatoes each time I make it, and it is fantastic. I also double up on the feta because mo’ feta, less problems.

If you have an easy, delicous recipe, please share. I am running low since Paulagate.

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  1. I am so going to try this!!!! Looks delish!

  2. ooh yumm…i love a good meatloaf .. and i am with you on those top shows!…my favorites! and i am so bring back paula already!!!
    ok quick, easy peasy, lemon squeezy…….. rotisserie chickens are the best …
    -chicken flavored rice-a-roni, rotisserie chicken, chicken broth
    begin cooking rice per box directions. instead of adding water, add broth and torn rotisserie chicken. badaboombadabam!
    -pepperidge farm herb seasoned stuffing, rotisserie chicken, chicken broth, softened celery/onion
    mix stuffing, veggies, broth … i add the torn rotisserie chicken throughout so the chicken
    doesn’t dry out … bake … i would make my grandmother’s dressing and add the chicken…but it just doesn’t seem right .aha
    -can of petite diced tomatoes, rice, onion, chicken broth, rotisserie chicken
    sauté onion, add tomatoes, broth, and rice. when the rice is almost done, add the torn chicken. a squeeze of lemon is always yummy. i like this as a soup so i make it extra brothy..use as much as you good with a little cornbread 🙂
    season all as desired …i have to say, i just love ya and don’t even know ya! love your personality and seeing pics of your boys! flipping hilarious!! i love a good home cooked meal … and these fit the bill .. quick & easy… enjoy!
    happy Monday!

    • Thanks for all the suggestions. I usually stop at the purchase of the rotisserie chicken. 😉 I will give these a try!

  3. I think I’ll make this tonight!