Turkey meatloaf with feta and sun-dried tomatoes

  • Vegetable cooking spray
  • 110g plain bread crumbs
  • 80g chopped fresh flat-leaf parsley
  • 60g chopped garlic and herb-marinated sun-dried tomatoes
  • 2 cloves garlic, minced, optional
  • 2 eggs, at room temperature, lightly beaten
  • 2 tbsp whole milk
  • 110g crumbled feta cheese
  • 1 tsp freshly ground black pepper
  • 450g ground turkey, preferably dark meat
1) Place an oven rack in the centre of the oven. Preheat the oven to 190°C/gas mark 5.
2) Spray a 23 by 13cm 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 75°C on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for five minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

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