Mediterranean Turkey Meatloaf (Printable Version)
A lighter comfort dish featuring lean turkey, sun-dried tomatoes, feta, and aromatic herbs for a Mediterranean-inspired meal.
# 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
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 loaf pan with parchment paper or lightly grease it.
02 - In a small bowl, soak the breadcrumbs in the milk for 5 minutes.
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.
05 - Transfer the mixture to the prepared loaf pan and shape it evenly.
06 - Bake for 45-50 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. Serve warm, garnished with extra herbs if desired.
# Expert Advice:
01 -
- The juicy interior comes from soaking breadcrumbs in milk, a small step that prevents dry turkey disasters
- Feta and sun-dried tomatoes create little bursts of flavor in every bite, so you never get bored
02 -
- Checking internal temperature with a meat thermometer beats guessing by time or color every single time
- Letting it rest is nonnegotiable, cutting too soon spills all the moisture onto your cutting board
03 -
- Squeeze excess moisture from the sun-dried tomatoes before chopping so they don't make the loaf soggy
- Room temperature ingredients mix more evenly, so take everything out of the fridge 20 minutes before starting