Posts tagged ‘Turkey’

March 22, 2012

Seriously Good Turkey Meatloaf

I have to confess, I own all of Giada’s books. I think Giada at Home is her best book since her first, Everyday Italian. I’ve made about half a dozen of her dishes, and all have been really delicious.

Her turkey meatloaf is incredible! If you immediately get a flashback to something inedible from your childhood when you hear the word meatloaf, I understand. There’s a lot of bad meatloaf out there. When we add the word turkey, that might make you think dry, tasteless and inedible. I grew up with my mother making the best meatloaf, hands down. But now, as I look for more healthful options, I’ve found this turkey meatloaf from Giada at Home to be a fantastic alternative to the traditional beef version many of us grew up with. Full of amazing flavors from the feta and sun-dried tomatoes, it’s always super moist. I’ve made this many times and it’s always well received.

I use a glass Pyrex baking dish for this meatloaf, and just rub a little olive oil on the bottom of the pan. As the feta cheese oozes out of the meatloaf while it cooks, you’ll want a little of that delicious gooey stuff stuck on the bottom of the pan. Then you can pick it off and eat it when no one is looking.

Recipe adapted from Giada at Home


  • 1/2 cup seasoned bread crumbs
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup chopped sun-dried tomatoes packed in oil, drained
  • 2 tbsp oil from the sun-dried tomatoes
  • 2 large garlic cloves, minced
  • 2 eggs, lightly beaten
  • 1/4 cup olive oil
  • 1/2 cup crumbled feta cheese
  • Pinch of red pepper flakes (optional)
  • 1 pound ground turkey – 93% lean (most packages are 1.3lbs, which is fine)
  • Kosher salt & pepper

Preheat the oven to 350 degrees. Rub olive oil in a glass Pyrex baking dish, or you can use a loaf pan.

Combine the all the ingredients, except the turkey, in a bowl. Add a little salt and pepper. Remember the feta is salty, so don’t use too much salt.

Put the turkey in a large bowl and add the bread crumb mixture. Using a fork, or better yet, your hands – combine all the ingredients. Don’t overmix the meat. Transfer to the pan in a loaf form. Bake for about 45 minutes or until an instant read thermometer reads 165 degrees.


* I know it’s not a surprise to hear that I double this recipe. In fact, I’ve never made it with only one pound of meat. It’s so good, we just eat it the next night for dinner, too. The leftovers are really good either reheated, or you can make meatloaf sandwiches on crusty bread. Yum!

I’ve also made her grilled asparagus and melon salad. So pretty. A light and refreshing complement to the turkey meatloaf. This was a good dinner!

* Giada has a new cookbook coming out on March 27th called Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. Very exciting! I will definitely be back with a complete review.

August 5, 2011

BBQ Turkey Burgers with Roasted Peppers & Avocado

BBQ Turkey Burgers with Roasted Peppers & Avocado

The key to a great turkey burger is finding a way to keep it moist. Adding the seasonings, both wet and dry, to the meat before it’s cooked, results in a juicy and flavorful burger. I make the meat mixture a few hours in advance of cooking. This allows for the turkey to soak up all the flavors as it sits in the refrigerator.

There’s this fantastic BBQ joint in Rochester, New York called Dinosaur Bar-B-Que. I always make a big batch of their All-Purpose Red Rub. I keep it in an air-tight container, then it’s ready to use when I need it. Their rub was perfect for these burgers.


  • 1.3 pounds ground turkey (1.3 is the size of most packaged ground turkey)
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, divided
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • 2 tbsp BBQ rub of choice, divided
  • 2 poblano peppers
  • 1 large red bell pepper
  • Thinly sliced red onion
  • 1 fresh avocado, sliced
  • Red leaf lettuce leaves
  • Kosher salt & pepper
  • Ciabatta Rolls

Saute the shallots and garlic in 1 tbsp of olive oil on medium-low heat in a small fry pan, until softened, but not browned. Take the pan off the heat and let cool. In a small bowl combine the mayonnaise, the remaining tbsp of olive oil, lime juice, 1 tbsp BBQ rub and the cooled shallots and garlic. Put the turkey meat in a medium bowl and combine with the mayonnaise mixture. Form into 4 equally sized patties and refrigerate for at least 30 minutes… a few hours is even better.

Preheat the grill. Rub peppers lightly with olive oil and sprinkle with the remaining tbsp of BBQ rub. Rub a little olive oil on each side of the burgers and sprinkle with kosher salt and fresh ground pepper. Grill the peppers whole, turning frequently until they have a nice char. Set the peppers aside to cool and slice into large pieces. Grill the burgers until cooked through. I grilled the rolls a bit so they were nice and crisp.

To assemble burgers… layer each burger with lettuce, roasted peppers, red onion and sliced avocado. A squeeze of more fresh lime juice can finish it off and help cut the heat if your poblanos are really spicy.


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