Ladies and gentlemen, introducing the most un-photogenic recipe ever. Seriously, I tried. But there was just no getting around how ugly this is. Don't let the looks fool you, though. This meatloaf is delicious. The flavors all blend together to create something wonderful. My favorite parts were the little slightly burnt pieces of feta sprinkled throughout. Can you say flavor??
I'm hoping to get back to blogging on a more regular basis. I've been in a bit of a funk recently due to a set of bum knees and even more recently seemingly constant migraines. I'm not working until I have surgery to correct my knees and I finally think I have a solution to the migraines. Since this semester is almost over and I'm not working, I thought it was a perfect time to focus even more of my blog so I don't just spend my days sitting around and feeling sorry for myself.
Back to the meatloaf. I served this with an Orzo and Spinach Salad (recipe tomorrow!) and it was perfectly filling. Seriously, you need to try this meatloaf out quickly. I swear it tastes nothing like the picture looks.
Greek Turkey Meatloaf
Adapted from Parents Magazine
Makes 6 servings
1/2 cup fat free milk
1/2 cup unseasoned breadcrumbs
1.3-1.5 lbs ground turkey
2 egg whites, lightly beaten
4 oz crumbled feta cheese
2/3 cup chopped onion
1 cup shredded carrots
1 teaspoon dried oregano (or Greek seasoning)
1/2 teaspoon salt
1/2 teaspoon pepper
1. Preheat the oven to 375 degrees F; mix together breadcrumbs and milk in a small bowl and set aside; spray a 9x13 inch baking dish with non-stick spray.
2. Combine turkey, egg whites, feta, onion, carrots, seasonings and prepared breadcrumbs in a large bowl and mix well; form into a loaf approximately 9x5 inches long.
3. Bake in the preheated oven until a thermometer stuck into the side reads at least 165 degrees F; let rest, covered with foil, for at least 10 minutes before slicing and serving.