Turkey Meatloaf With Feta And Sun Dried Tomatoes Recipes

Steps:

• Directions 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, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to 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, 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. Recipe courtesy Giada De Laurentiis CATEGORIES: Turkey Dinner Meatloaf View All

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch nonstick loaf pan with cooking spray.
• In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Carefully pack the meat mixture into the prepared pan; it will fill the pan halfway. Bake until the internal temperature registers 165°F on an instant-read thermometer, 40 to 45 minutes.
• Remove the pan from the oven and let the meatloaf rest for 5 minutes. Use a paper towel to remove any fat that may settle on the surface of the meatloaf. Slice and serve.

Steps:

• Preheat oven to 325 degrees F.
• In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
• Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Steps:

• Preheat oven to 375°F. Combine all ingredients in large bowl. Season with salt and pepper and mix well. Transfer mixture to 8 1/2x 4 1/2-inch loaf pan. Bake until loaf pulls away from sides of pan and top is golden brown, about 50 minutes.

Steps:

• Place oven rack in the center of the oven.
• Preheat 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, if using, eggs, milk, feta cheese. salt and pepper.
• Add the turkey and gently stir to combine, being careful not to overwork the meat.
• Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on a instant read thermometer, about 45 minutes.
• Remove from the over and let rest for 5 minutes.
• Transfer to a cutting board and slice.
• Place on a serving platter and serve.

Steps:

• Preheat oven to 350 degrees.
• Place panko and milk in a large bowl; stir until well combined. Let stand 5 minutes.
• Add turkey, onions, eggs, 1/4 cup ketchup, parsley, mustard, salt, sage, and pepper to breadcrumb mixture. Gently mix until well combined. Transfer mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Brush top with remaining 2 tablespoons ketchup.
• Transfer meatloaf to oven and bake, draining any accumulated juices as necessary, until it reaches 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours. Serve immediately or use to prepare sandwiches.

Steps:

• Place oven rack in the center of the oven. Preheat the oven to 375°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.
• Carefully pack the mixture into the prepared pan and bake until the internal temperature registers 165°F on an inserted thermometer, about 45 minutes.
• I removed the loaf, emptied the juices that had accumulated on the top, then put it back in the oven on BROIL for about 5 minutes so the top browned nicely.
• Remove from oven and let rest for 5 minutes!
• Serve with a big, colorful salad!

Steps:

• Preheat oven to 375°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add celery; sauté until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.
• Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F, about 15 minutes longer. Cool 5 minutes. Slice and serve.

Steps:

• In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.