Monday, July 5, 2010

Gobble-good meatloaf

A Berkeley friend and Episcopal priest, Kristin Krantz, mostly shares tidbits about her family life and ministry on Facebook, but she surprised me one day with a most unusual meatloaf. She makes it with beef, but said it originally called for turkey, so that's what I used. I think it would be great with ground lamb as well. My substitutions are in parentheses (I didn't have any feta on hand, so I had to modify to use what I had).

It was very tasty, moist and didn't need ketchup. I'll use fresh parsley the next time, maybe plain crumbs and a shallot and spices instead of the crusting mixture (which I was trying to use up, since I don't like it as a meat coating). And definitely the feta, which I adore.

Sundried tomato and feta meatloaf
Serves 4-6

1/2 cup plain dried bread crumbs (McCormick's French onion, pepper and herb Crusting Blend)
1/3 cup chopped fresh flat-leaf parsley (3 tablespoons dried parsley)
1/4 cup chopped garlic and herb marinated sun-dried tomatoes (sun-dried tomatoes packed in oil)
2 garlic cloves, minced
2 large eggs, at room temp, lightly beaten (1 egg)
1/4 cup olive oil (1 tablespoon olive oil)
1/2 cup crumbled feta cheese (1/2 cup Greek nonfat yogurt)
1 1/2 tsp. salt (1/2 teaspoon)
1 tsp. freshly ground black pepper (1/2 teaspoon)
1 lb. ground beef (ground turkey)

Preheat oven to 350 degrees and spray 9x5 loaf pan with cooking spray
In a large bowl stir (or hand mix) the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, feta (yogurt), salt and pepper. Add the meat and combine. Pack the mixture into the pan. Bake until internal temp is 165 degrees, approximately 45 minutes.
Remove pan from oven and let meatloaf rest for 5 minutes. Soak extra fat on the surface with a paper towel.

From Kristin Nelson Krantz**The recipe is for turkey meatloaf, which is why I think there is olive oil in the mix - when I used ground beef I just used a little oil.

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