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!
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.
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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