3poundsground turkey(preferably a mixture of white and dark meat, or a blend of 85/15%)
⅔cupketchup
Instructions
Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper, or lightly oil or spray with nonstick cooking spray.
Heat a large pan over medium-high heat and add the olive oil. Add the onion and carrots and sauté for 5 minutes, until tender. Add the garlic and sauté for 2 more minutes until you can smell the garlic. Remove from the heat and set aside.
In a large bowl, beat the two eggs with the salt and pepper. Stir in the bread crumbs and oregano, then add the can of tomatoes, the cooked vegetables, and the feta. It will be very gloppy. Then add the turkey and use your hands to gently mix everything together until it’s all well blended; it will still be a soft mixture. Use your hands to form a rectangular loaf on the tray. Smear the top and sides with the ketchup.
Bake for 60 to 70 minutes until cooked through. You can turn the oven to broil if you like a nicely browned top and give it a couple of extra minutes. Let it cool on the tray for 15 minutes, then transfer carefully, using a couple of large spatulas, to a serving dish or cut and serve right from the baking sheet.
Notes
You can cut this recipe in half and make a 1 1/2-pound meatloaf, which will feed 4 or 5. Reduce the cooking time by about 15 minutes.
Note that the meatloaf mixture will be quite soft, but it will firm up completely during baking.
You can turn the oven to broil if you like a nicely browned top and give it a couple of extra minutes. Watch carefully to make sure it doesn't burn!
When the meatloaf is done, transfer it to a serving dish carefully using a couple of large spatulas. Or, cut and serve right from the baking sheet.If you want to make and shape the meatloaf ahead of time, you can store it on the baking sheet covered with plastic wrap in the fridge for up to 24 hours.
You can keep leftover cooked meatloaf in a tightly sealed container in the fridge for up to 4 days.