| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Servings |
ppl
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Ingredients
- 2 lbs ground turkey organic, farm raised
- ½ C sundried tomatoes in olive oil
- ¼ C olive oil from sundried tomatoes jar (I use Trader Joe's brand)
- ½ large yellow onion chopped
- 4 cloves garlic minced
- 2 roasted bell peppers chopped
- 20 kalamata olives halved
- 1 C fresh parsley chopped
- 3 T fresh oregano or basil chopped
- ¼ C gluten free bread crumbs
- ½ C sheep's milks feta crumbled (I don't use pre-crumbled feta because it is coated in flour)
- 1 T Salt
- 1 tsp black pepper
- 6 slices uncured smoked bacon optional
Ingredients
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Instructions
- Preheat oven to 350.
- Spray 2 medium sized loaf pans with olive oil spray.
- In a large bowl, mix all the ingredients. (I use my hands for this so I get everything evenly blended together).
- Put meat mixture in loaf pan and top with bacon (optional).
- Bake in oven for approx. 1 hour until it registers 165 internally with an instant read thermometer.
- Let sit on counter for a few minutes to rest before slicing. This recipe is designed to make 2 meatloafs so you can have leftovers or freeze half. Each meatloaf serves 6.