Mediterranean Turkey Meatloaf (Printable View)
Flavorful turkey meatloaf with feta, sun-dried tomatoes, and Mediterranean herbs. A light, protein-packed twist on comfort food.
# Ingredient List:
→ Meat & Dairy
01 - 2 lbs ground turkey, preferably lean
02 - 2 large eggs
03 - 3/4 cup crumbled feta cheese
→ Vegetables & Aromatics
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup sun-dried tomatoes, chopped
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh basil, chopped (or 2 tsp dried basil)
09 - 1/2 cup roasted red peppers, chopped (optional)
→ Pantry
10 - 3/4 cup breadcrumbs (use gluten-free if needed)
11 - 1/4 cup milk (or plant-based alternative)
12 - 2 tbsp tomato paste
13 - 2 tbsp extra-virgin olive oil
14 - 1 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/2 tsp black pepper
# How to Make It:
01 - Preheat the oven to 375°F. Line a 9x5 inch loaf pan with parchment paper or lightly grease it.
02 - In a small bowl, soak the breadcrumbs in the milk for 5 minutes until absorbed.
03 - In a large mixing bowl, combine the ground turkey, soaked breadcrumbs, eggs, tomato paste, olive oil, feta cheese, red onion, garlic, sun-dried tomatoes, roasted red peppers (if using), parsley, basil, oregano, salt, and pepper.
04 - Mix gently with your hands or a spatula until just combined. Do not overmix to keep the meatloaf tender.
05 - Transfer the mixture to the prepared loaf pan and shape it evenly, smoothing the top.
06 - Bake for 45 to 50 minutes, or until the internal temperature reaches 165°F and the top is golden brown.
07 - Let the meatloaf rest for 10 minutes before slicing to retain juices. Serve warm, garnished with extra herbs if desired.
# Expert Suggestions:
01 -
- The feta creates these little pockets of salty creaminess throughout every slice
- Its lighter than traditional meatloaf but still delivers that comfort food satisfaction
02 -
- Overmixing makes tough meatloaf, so stop as soon as everything is combined
- The internal temperature is more reliable than visual cues for doneness
03 -
- Let the roasted red peppers drain on paper towels before adding to prevent excess moisture
- Sprinkle extra feta on top during the last 10 minutes of baking for a golden crust