Turkey Sundried Tomato Feta Meatloaf..........

We are not big meatloaf fans

But on our recent trip to daughters she made

Giada's Turkey Meatloaf with Sun Dried Tomatoes and Feta Cheese.....

And it was very very good....

So good that the Boss even went back for seconds....which for the Boss is a Big Deal...

So when I got back to Georgia I had to ask her for the recipe....

And you know it has to be good because I am not a fan of ground turkey and I am even less

a fan of Feta Cheese....

Serving it the way she did with red skin mashed potatoes with Ranch Dressing and

Some more Feta......French Green beans with mushrooms....

it has now become a staple in my cooking repertoire....

And then I got a brain storm.....

I changed up the ingredients a bit and the Boss loves this version too....

I like to think of it as

"Thanksgiving All in One Dish".......

Served with my all time favorite side dish.....Red Skin Roasted Potatoes

and roasted Cauliflower with Parmesan bread crumbs....

I substituted the Sundried Tomatoes for

Dried Cranberries and instead of using fresh bread crumbs I used a box of

Herb Stuffing by Stove Top....

I am talking very very delicious....

Here is the recipe adapted from Giada's recipe....

First the Original

then My kicked up Turkey Dinner Version.....

Enjoy!!

Saute' 1/2 of a diced sweet onion in a little olive oil

Then add to...
3/4 Cup of Fresh bread crumbs

(I actually use 1 hot dog bun)

1/3 cup of chopped Italian Parsley

1/3 cup of chopped Herb Sun Dried Tomatoes in oil

2 garlic cloves....finely diced

2 eggs beaten

1/4 Cup of Olive Oil

1/2 Cup of Crumbled Feta Cheese

1/2 rough chopped fresh mushrooms

1 1/2 teas. of Kosher Salt

1/2 teaspoon coarse ground pepper

Mix all above together....

Then add....

1 pound of Ground Turkey (not breast)

Bake at 350 degrees for 40-45 minutes....

My Thanksgiving Version.....

Or for people too lazy to cook your traditional Thanksgiving Dinner...

Instead of the sun dried tomatoes and the fresh bread crumbs Add

1 full box of Herb Stove Top Stuffing....

And

1/3 cup of Dried "Craisens"....

everything else in the recipe remains the same....

Bon Apetit!!