Skinny Giada’s Turkey Goat Cheese Meatloaf
I’ve made it before, and I’ll make it again, by-golly. Because it’s that good and it’s that easy and it’s that pretty.
It’s filled with gooey wonder. It’s filled with bursts of color. It’s topped with baked crispy patches of crunch…
Oh how I love baked crispy patches of crunch!
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I also love my protein. And this baby is filled with protein. Lean, muscle-growing, protein. My muscles tell me, on many occasion, they would like protein fed to them. So I obey.
Plus, that skinny b… err, woman… came up with the recipe. I just modified it. And doubled it. I was feeding 4 hungry people… and we wanted many leftovers.
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Skinny Giada’s Turkey/Chicken Goat Cheese Meatloaf
Makes two 9×5 inch loaf pans. Deliciously, I might add.
- 1 lb ground turkey
- 1 lb ground chicken
- 2/3 cup rolled oats
- 1/3 cup flat-leaf parsley, chopped
- 1/2 cup sun-dried tomatoes, roughly chopped
- 1/2 cup zucchini, shredded
- 3 cloves garlic, crushed or minced
- 4 eggs, at room temperature, lightly beaten
- 2/3 cup crumbled goat cheese
- 2 tbsp Italian seasoning
- 1 tbsp fresh basil, roughly chopped (optional, or use dried)
- 3 tsp sea salt
- 2 tsp freshly ground black pepper
- 2 tsp red pepper flakes
Preheat the oven to 375 degrees F. Spray loaf pan with cooking spray (or grease pan) and set aside.
In a large bowl, stir together all of the ingredients, adding the goat cheese in after you’ve sufficiently mixed all other ingredients. Fold in the goat cheese and gently combine.
Carefully pack the meat mixture into the prepared pan and bake until the outside of the loaf pulls away from the sides of pan, about 50-60 minutes. Remove from the oven and let rest for 5 minutes. Serve!
This has all sorts of goodness going on!
Well, that’s a wrap up for What Runs Lori on this fabulous Friday. Anyone have any plans for the weekend???
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This looks so good! Do you think I could prep it then freeze it, before cooking?
Definitely think that would work!
Thanks so much! I’m excited to try this. Sorry, I have another question – could ricotta cheese be a substitute for goat cheese?
Ricotta would be a perfect sub! It won’t have the same robust flavor as the goat cheese but it’ll still taste great!
I’d watch for the water content, too, though. The ricotta will have more water in it… so just be aware. You may want to add in a few handfuls of oats to soak up any extra liquid from the cheese.
Good luck!
Your posts are making me feel so healthy and so hungry, thank you for the recipe, i think i could use some protein 🙂
i love reading your recipes b/c you like interesting, big flavors like me! plus, i really love the motivational posts you do sometimes! they’re great to get my mind thinking and to give me that kick in the rear i need every once in awhile! 🙂
So as much as I’m not a fan of goat cheese and/or meatloaf, this looks really good! I might have to give it another try 🙂
owwwwwww this looks TOTALLY delicious! The melty goat cheese…amazing. I can’t wait until I can eat goat cheese again.
I like the idea of the shredded zucchini- nice nice
Oooh this looks so good, gotta try it! Yum!
Protein Is super important, and this dish looks great to eat and for protein.
this looks delicious! and so colorful. and yes, she’s a skinny b with a rather large head. but a pretty one! haha.