Meatloaf就像是肉丸子一樣

只是放在長型蛋糕模內

用烤箱烤熟

再切成一塊塊吃

這次我做的meatloaf

是用脂肪熱量最低的火雞絞肉

沒有濃重的肉味

而有著細雅的肉質

加入我很喜歡酸中帶甜 曬乾然後油泡的番茄

鹹香味道濃重的Feta 希臘羊乾酪

家裡自己種新鮮清香的巴西利

油潤的培根

蛋 牛奶 麵包粉 蒜頭 鹽和胡椒

像是做肉丸子或是漢堡一樣

材料混合後後入烤模

烤到金黃香味四溢就可以囉

只要用叉子輕輕一切

美味的高湯汁溢就自然源源不斷的湧出

火雞肉雖然油量少但一點也不乾澀

軟嫩豐美充滿了各種調味

配個麵包和沙拉就是一餐囉

剩下的肉捲可以夾在吐司裡做成三明治

就成了我最喜歡吃的meatloaf sandwich

很方便也很好吃喔!

Ingredients

Vegetable cooking spray

1/2 cup plain bread crumbs

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped garlic and herb-marinated sun-dried tomatoes

2 cloves garlic, minced, optional

2 eggs, at room temperature, lightly beaten

2 tablespoons whole milk

1/2 cup crumbled feta cheese

1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being 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.