This is a version of Giada deLaurentiis’s Turkey Meatloaf with Sun-Dried Tomatoes and Feta. I’m not a fan of feta cheese, but I know that crumbled goat cheese, though it is slightly creamier than crumbled feta, can easily substitute. Giada’s original recipe can be found at the above link; I’m giving the modified recipe I used here, below.

1/2 cup Italian bread crumbs
1/4 cup chopped garlic-and-herb-marinated sun-dried tomatoes
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 Tablespoons milk
1/2 cup crumbled goat cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Preheat the oven to 375 degrees and prepare a 9×5 loaf pan.

In a large bowl, stir together the bread crumbs, sun-dried tomatoes, garlic, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine. Be careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Next time I am going to use only 1/2 teaspoon of pepper; it was not quite but just barely too peppery for my tastes. I think I also might add a splash of Worcestershire sauce for a bit of savor; it seemed like the turkey was lacking a crucial spice that would make it *just right*.

Makes excellent leftovers.