Mediterranean Turkey Meatloaf (Printable)
Flavorful turkey meatloaf with Mediterranean herbs, feta, sun-dried tomatoes, and fresh parsley for a lighter comfort dish.
# What You’ll Need:
→ 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
09 - 1/2 cup roasted red peppers, chopped (optional)
→ Pantry Staples
10 - 3/4 cup breadcrumbs
11 - 1/4 cup milk
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
# Directions:
01 - Preheat oven to 375°F. Line a 9x5 inch loaf pan with parchment paper or grease lightly.
02 - Combine breadcrumbs and milk in a small bowl. Let stand for 5 minutes until absorbed.
03 - In a large mixing bowl, add ground turkey, soaked breadcrumb mixture, eggs, tomato paste, olive oil, feta cheese, red onion, garlic, sun-dried tomatoes, roasted red peppers, parsley, basil, oregano, salt, and pepper.
04 - Blend ingredients with hands or spatula just until combined. Avoid overmixing to prevent dense texture.
05 - Transfer mixture to prepared loaf pan. Press evenly to form a uniform shape.
06 - Bake for 45 to 50 minutes until internal temperature reaches 165°F and top develops golden-brown color.
07 - Allow meatloaf to rest for 10 minutes. Slice and serve warm, garnished with additional herbs if desired.
# Expert Tips:
01 -
- The combination of feta and sun-dried tomatoes creates pockets of tangy brightness throughout every bite
- Its lighter than traditional meatloaf but still delivers that cozy comfort food feeling
02 -
- Overmixing the meat mixture makes the final texture tough and rubbery, so mix just until everything is combined
- Letting the meatloaf rest before slicing is crucial or all those juices will run out onto your cutting board
03 -
- Use a meat thermometer to avoid overcooking, since turkey dries out faster than beef
- Let the feta come to room temperature before adding it so it distributes more evenly throughout the mixture