Thursday, January 20, 2011
Best healthy meatloaf
This Turkey Meatloaf Recipe from Giada is honestly the BEST meatloaf I've ever had. Erin and I made it a few months back and were both in awe of how easy yet flavorful it is. Loretta left me a fully grown parsley plant when she flew back to NY. I trimmed up the plant and use the fresh parsley in this dish. Unfortunately, Joshua does not eat meatloaf. I knew that he had other plans for dinner tonight since he has what seems to be a nasty sinus infection, so I took the opportunity to make this dish again, minus Erin. It was just as good as the first time. I think that I can finally feel confident about making it for others. Yay!
Vegetable cooking spray
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
1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
2. Spray a 9 by 5-inch loaf pan with cooking spray.
3. 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.
4. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees 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.