Turn the oven to 375 degrees Fahrenheit

Peel Garlic and finely dice. Wash Parsley and pick a handful of leaves from the stems. Give the leaves a rough chop and set aside.

In a large bowl add Turkey, Eggs, Sun-dried tomatoes, Feta Cheese, Milk, Salt, Black Pepper, Breadcrumbs, and the chopped Parsley. Mix together until all of the ingredients are spread throughout. Add to a prepared baking dish (9"x13" or similar) and spread into a uniform layer.

Place dish in the oven and bake for 30 minutes, until the internal temperature reaches 165 degrees Fahrenheit.

While the meatloaf is baking, wash Potatoes and chop into squares or wedges. Try and keep a uniform size so all of the pieces cook at the same rate.

Add the chopped potatoes to a large bowl with Olive Oil, Seasoned Salt, and Black Pepper. Toss to coat each piece evenly. Spread in a single layer onto a couple of large baking sheets.

When the meatloaf is finished cooking, turn the oven temperature to 400 degrees Fahrenheit.

Add the potatoes to the oven and bake for 40 minutes, until golden brown and easily pierced with a fork.

Split into 8 equal quantities. Food will keep in the refrigerator for 5-7 days.