Turkey Meatloaf With Basil, Feta, and Sun Dried Tomato
A chill is in the air these days! After endless weeks of 90-degree days, the temps here in Colorado have finally started cooling off, and while we had an amazing summer, I really can’t wait for fall weather. Cozy sweaters, drinking our hot chocolate by the fire, snuggling up with those extra piles of blankets in the morning – it’s a nice reprieve from the oven we’ve been living in for the past couple of months.
Of course, with cooler temperatures comes a whole new menu of cold weather dishes – crockpot soups, enchiladas, lasagna, and of course, who could forget meatloaf?
We love meatloaf at our house, and for this recipe I decided to change it up a little. I used turkey instead of beef, added in some basil from our basil plant, threw in some feta and sun dried tomatoes, and finished with some Italian spices.
This is a perfect fall transition dish, as it’s not quite as heavy as a traditional meatloaf and the flavors are a bit reminiscent of a Greek salad (one of my faves for summertime). I served this dish with roasted rosemary potatoes and some sautéed kale. Oh – and it went great with a glass of rose…I guess I’m still holding on to summer just a little bit.
Turkey Meatloaf With Basil, Feta & Sun Dried Tomato
- 1/8 cup olive oil
- 3-4 garlic cloves, minced (we love garlic in our house, but you can reduce this to 1 or two cloves if you are not so inclined)
- ½ cup Italian breadcrumbs
- ½ cup fresh basil, chopped
- 2 eggs, lightly beaten
- 2 tablespoons milk
- ½ cup crumbled feta cheese
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 pound ground turkey
- Preheat oven to 375 degrees.
- Rub a 9 by 5 inch pan with the olive oil.
- Combine the garlic, breadcrumbs, basil, eggs, milk, feta cheese, salt and pepper in a large bowl.
- Add the turkey to the mixture and stir carefully until just combined.
- Transfer the mixture to your pan and bake in the oven for about 45 minutes.
- Once finished cooking, remove the pan from the oven, and allow the loaf to rest for 5 minutes before cutting into it. This loaf really benefits from this resting time as it gives it time to set so it doesn’t end up falling apart on you.
- Serve immediately!