Save This Mediterranean-inspired meatloaf combines lean ground turkey with tangy feta cheese, sweet sun-dried tomatoes, and aromatic herbs like oregano, parsley, and basil. The mixture binds together with soaked breadcrumbs and eggs, creating a moist, tender texture that bakes to golden perfection in under an hour.
Sun-dried tomatoes and roasted red peppers add depth and sweetness, while crumbled feta brings a salty, creamy contrast throughout each slice. The result is a lighter, fresher take on traditional meatloaf that still delivers satisfying comfort.
Serve warm alongside tzatziki, roasted potatoes, or a crisp Greek salad. Leftovers slice beautifully for sandwiches the next day, making this an excellent option for meal prep or family dinners throughout the week.
The first time I made this Mediterranean turkey meatloaf, my kitchen smelled like a Greek bakery. Sun-dried tomatoes and feta were never things I associated with meatloaf, but that changed when I had leftover ingredients from a spanakopita experiment.
My sister who swears she hates turkey meatloaf asked for seconds. That never happens. The roasted red peppers add sweetness that balances the tangy feta perfectly.
Ingredients
- Ground turkey: Lean ground turkey keeps things lighter, but do not go too lean or you will lose moisture
- Feta cheese: The salty tang cuts through the mild turkey and brings everything alive
- Sun-dried tomatoes: These concentrated little gems add umami and a chewy texture contrast
- Red onion and garlic: Finely chopped so they distribute evenly and cook through completely
- Fresh herbs: Parsley and basil add brightness that dried herbs cannot replicate
- Breadcrumbs soaked in milk: This trick keeps the meatloaf from becoming dense or dry
- Tomato paste: Adds depth and helps bind everything together subtly
- Oregano: The dried oregano gives that classic Mediterranean flavor profile
Instructions
- Preheat and prep your pan:
- Get your oven to 375°F and line a 9x5 inch loaf pan with parchment paper for easy removal later
- Soak the breadcrumbs:
- Combine breadcrumbs and milk in a small bowl and let them sit for 5 minutes until softened
- Combine everything:
- Mix ground turkey, soaked breadcrumbs, eggs, tomato paste, olive oil, feta, onion, garlic, sun-dried tomatoes, roasted red peppers, parsley, basil, oregano, salt, and pepper in a large bowl
- Mix gently:
- Use your hands or a spatula to combine until just mixed, being careful not to overwork the meat
- Shape and bake:
- Transfer the mixture to your prepared pan and shape it evenly, then bake for 45 to 50 minutes until it reaches 165°F internally
- Rest before slicing:
- Let the meatloaf rest for 10 minutes so the juices redistribute and slicing is clean
Save This recipe has become my go-to for meal prep Sundays. The leftovers actually taste better the next day when the flavors have had time to mingle and settle.
Serving Suggestions That Work
I love serving this with lemon-roasted potatoes and a simple Greek salad. The bright acidity from the salad cuts through the richness of the meatloaf beautifully.
Make It Your Own
Goat cheese works as a fantastic feta substitute if you want something milder and creamier. You can also add chopped spinach or kale for extra nutrition without changing the flavor profile much.
Storage And Reheating
Leftovers keep well in the refrigerator for up to four days and freeze beautifully for up to three months.
- Wrap individual slices before freezing for easy weeknight dinners
- Reheat in a 350°F oven covered with foil to prevent drying out
- Cold leftovers make excellent sandwiches with tzatziki spread
Save There is something deeply satisfying about a meatloaf that feels special yet comes together so easily. This one has earned its permanent spot in my dinner rotation.
Questions & Answers
- → Can I use ground chicken instead of turkey?
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Yes, ground chicken works perfectly as a substitute. Both lean meats have similar textures and mild flavors that pair well with Mediterranean ingredients.
- → What can I use instead of feta cheese?
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Goat cheese, ricotta salata, or grated Parmesan all work beautifully. Each brings a slightly different salty, tangy element to complement the sun-dried tomatoes.
- → How do I know when the meatloaf is done?
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Insert a meat thermometer into the center—it should read 165°F (74°C). The top will be golden brown, and juices will run clear.
- → Can I make this ahead of time?
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Absolutely. Assemble the mixture, refrigerate for up to 24 hours, then bake when ready. Leftovers also reheat well in the oven or microwave.
- → What sides pair well with this meatloaf?
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Lemon-roasted potatoes, Greek salad, or tzatziki sauce are classic choices. Steamed green beans or roasted vegetables also complement the Mediterranean flavors beautifully.
- → Is this suitable for meal prep?
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Yes, slices keep well in the refrigerator for 4-5 days and freeze beautifully for up to 3 months. Thaw overnight and reheat gently.
