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–+ servings

Smoked Turkey Meatloaf with Spinach, Feta, and Sun-Dried Tomatoes

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1 cup fresh baby spinach, finely chopped
  • 1/3 cup sun-dried tomatoes packed in oil, drained and finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup finely diced yellow onion
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

fremgangsmåte
 

  • Preheat the pellet smoker to 275°F. Lightly oil a rimmed sheet pan with the olive oil.
  • In a large bowl, whisk the egg and milk. Stir in the breadcrumbs, onion, garlic, parsley, oregano, salt, and black pepper. Let the mixture stand for a minute so the breadcrumbs can absorb the liquid.
  • Add the ground turkey, chopped spinach, sun-dried tomatoes, and feta. Mix gently with your hands just until everything is evenly combined. Avoid packing the mixture tightly, which can make the loaf dense.
  • Shape the mixture into a compact loaf on the oiled sheet pan. Place the pan in the smoker and cook until the center reaches 165°F on an instant-read thermometer, checking the temperature in the thickest part of the loaf.
  • Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together and keeps the juices in the loaf.

merknader

Drain the sun-dried tomatoes well so their oil does not make the mixture too soft, and chop the spinach finely for an even texture. For the clearest slices, use a sharp knife and wipe it clean between cuts. Leftovers can be refrigerated and reheated gently until hot.
Course: Main Course
Cuisine: Mediterranean
Equipment: Pellet Smoker, Rimmed Sheet Pan, Large Mixing Bowl, Instant-Read Thermometer