Happy Monday, happy first day of spring!
Let’s celebrate this joyous day with a fan-favorite throwback.
We’re taking a trip back to the glory days. Grab your trapper keeper, gel pens, pogs, Sega, and join me!
Meatloaf will always remind me of a childhood staple, my mom made a good one. Obviously now, mom and meatloaf in the same sentence will forever be associated with Wedding Crashers, but before Will Ferrel made it a tagline, it was a regular thing in our house.
It’s kind of a weird concept, right? I mean the whole meat…loaf…thing? Very great observation, Michelle. Well done.
It was the 90’s guys, I’m sure it was the same for you! Before paleo, whole30, refined-sugar free, etc. diets hit, I’m convinced Mom’s everywhere were cooking similar meals each week.
So you maybe wondering what the heck came over me to make a meatloaf in 2017? Well for one, I don’t think it ever went out of style. Have you looked at some restaurant menus lately? Especially the ones that feature comforting dishes? Good chance there is a meatloaf on there. Maybe?
Anywhoooo- when the temps dipped back down last week I was in need of comfort. But truth be told, I’ve cut some of my favorite “comfort” foods out of my rotation this month (more on that in a later post!), so I went deep into the memory archives of my past to come up with something else.
And since we’re reliving the past — about 20 years later — I wanted to give it a few of my favorite things. Feta and sun-dried tomatoes is a combination that is unstoppable. Add some fresh herbs, and you’ve got my attention! Preferably with some freshly-baked bread or pasta. But this time, we’re mixing it up with some meatloaf.
Make sure to get you get a jar of sun-dried tomatoes in oil – I’m convinced the tomatoes (in oil) are what keeps this meatloaf super moist and delicious (which can be really hard with ground turkey!). Don’t skimp on the feta either — why would you?! And tons of fresh basil and parsley.
Perfect weeknight dinner.
So the real question is, what other 90’s favorites should we revamp?
- ½ cup panko bread crumbs
- ⅓ cup fresh Italian parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 cloves garlic, minced
- ⅓ cup marinated jarred sun-dried tomatoes, roughly chopped
- ½ cup crumbled feta cheese
- 2 large eggs, lightly beaten
- ¼ cup olive oil
- 1 pound ground turkey
- Salt and pepper
- Preheat oven to 350 degrees. Line a 9x5-inch loaf pan with parchment paper, or spray with nonstick spray.
- In a large bowl, stir together the bread crumbs, herbs, garlic cloves, sun-dried tomatoes, feta, eggs, and olive oil. Add the ground turkey to the bowl, season well with salt and pepper and mix ingredients together. If the mixture seems too wet, add another tablespoon of bread crumbs.
- With the spatula, carefully pack the meat into the prepared loaf pan, and spread into an even layer. (It should fill the pan about halfway.) Bake 40-45 minutes, until cooked through and golden brown on the top.
- Let the meatloaf cool in the pan for 10 minutes, then carefully remove. Sprinkle fresh parsley or basil over top if desired, slice - and serve!