Turkey Meatloaf With Garlic, Tomatoes & Artichoke Hearts

1  pound ground turkey (dark meat is best)

2  “minced” garlic cloves

2  lightly beaten eggs (room temperature)

¾ cup “chopped” fresh Italian flat-leaf parsley

½ cup “plain” dried bread crumbs

½ cup goat cheese “chopped” into ½ inch cubes

½ cup drained, paper towel dried & “chopped” artichoke hearts

¼ cup extra virgin olive oil

¼ cup marinated sun-dried tomatoes

Fresh ground pepper (1 teaspoon) and salt (1½ teaspoon)

PAM cooking spray

Spray a nonstick 9 x 5-inch loaf pan with PAM and set it aside.

This meatloaf is designed to be cooked on a center oven rack.

In a large bowl, place the turkey and start by mixing the wet ingredients (i.e., egg and oil), add the other ingredients, and mix thoroughly by stirring or using your hands without overworking the meat. Once mixed, pack the turkey (in a football shape) into the loaf pan; it will be filled halfway.

Baking time is 40 to 45 minutes or until the internal temperature registers 165°F. After removal from the oven, allow the dish to rest for 5 minutes before slicing and serving.

Diva Tips:

• All leftovers of this beautiful meatloaf are perfect for sandwiches.
• For the little Epicureans in your family, you may substitute ½ cup of “diced” tomatoes in lieu of sun-dried tomatoes, plus omit the artichoke hearts. Also, you may substitute ½ cup “grated” cheddar or Monterey jack cheese (or a combination of both) for the Goat cheese.