Turkey Meatloaf with Feta and Sun-dried Tomatoes

I'm not sure what to say today. I've got a lot of things besides meatloaf on my mind. The fact that it's April and only 40 degrees. That we suddenly need to find a new place to live (which is no small feat in this city where a decent apartment gets snatched within hours). That my baby is turning one in less than a month and there will be celebrating to do!

Now that my almost-one-year-old is eating mostly "real food" I take a slightly different approach to meals. I'm all about exposing her to as many different flavors and textures as possible. But I have to make sure whatever we're having for breakfast/lunch/dinner she can actually chew and swallow (with practically no teeth, mind you).

The girl-with-only-three-teeth loves meat. She devours the mini burgers I make her. But I've grown a little bored by our usual turkey version and thought this recipe sounded like the perfect alternative. If the "loaf" part turns you off (I have an aversion to the term "meatloaf" myself), consider this a giant burger baked and sliced. Or just go ahead and form it into patties and grill 'em. It would work deliciously. I might do just that next time around. This turned out wonderfully moist and packed with flavor from the garlic, herbs, and salty feta. Serve with whipped potatoes or roasted vegetables. Or on a bun.

Turkey Meatloaf with Feta and Sun-dried Tomatoes

INGREDIENTS
1/2 cup plain bread crumbs (I used whole wheat)
1/3 cup flat-leaf parsley, chopped
1/4 cup garlic and herb-marinated sun-dried tomatoes, chopped
2 cloves garlic, minced
2 eggs, at room temperature and lightly whisked
2 Tbsp. whole milk
1/2 cup feta cheese, crumbled (I used Mediterranean herb flavored feta)
1/2 tsp. kosher salt (although you could probably get away with 1/4 tsp.)
1/2 tsp. freshly ground black pepper
1 lb. ground turkey thigh

DIRECTIONS
1. Place oven rack in the center of the oven and preheat to 375 F.

2. Coat a 9x5 inch loaf pan with cooking spray.

3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine (I find it easiest to use my hands), being careful not to overwork the meat.

4. Pack the meat mixture into the prepared pan and bake until the internal temperature reaches 165 F (here's where you'll need that instant read thermometer), about 45 minutes. (Cover with foil partway through baking if the top or sides are browning too fast.)

5. Remove from the oven and let rest for 5 minutes. Slice and serve.

Serves 4.

(Adapted from Food Network)