I love this meatloaf recipe. My grandmother used to make it when I was very young. She would sun-dry her own garden tomatoes outdoors and can them. They were so flavorful. She didn’t use feta cheese but I’ve adapted this recipe to suit my family today. I still think it holds a great representation of the original
1 lb of white meat ground turkey
1/2 c seasoned panko bread crumbs
1/3 c fresh parsley or 2 tbl of dried
1/2 c of sun dried tomatoes packed in oil
4 garlic cloves, chopped
1/2 c crumbled feta cheese
1/4 c of olive oil
1 tsp of Greek Oregano
1 1/2 tsp salt
1 tsp freshly ground black pepper
In your mixing bowl with the paddle attached, blend all of the ingredients together. Avoid over-mixing. Blend until incorporated. Then take your loaf pan and spray it with a non stick oil spray or your mister. Pour the mixture into you pan and spread evenly. Bake at 350 degrees until the internal temperature reaches 165 degrees. I normally bake it for about an hour (I like it with a bit of a crust on it).
Remove from the oven, I drain off the fat if any has collected and tent it with foil for 8-10 minutes. Then slice and serve.
— Knead to Cook