Mediterranean Turkey Meatloaf (Print View)
Juicy turkey meatloaf with Mediterranean herbs, sun-dried tomatoes, feta, 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 (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:
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 Suggestions:
01 -
- The combination of feta and sun-dried tomatoes creates these pockets of briny brightness throughout every slice
- It transforms ordinary ground turkey into something that feels restaurant special but comes together on a weeknight
02 -
- Overmixing the meat mixture will make your meatloaf tough and dense, so mix just until everything is combined
- The resting period is non-negotiable because slicing too soon will cause all those juices to run out onto the cutting board
03 -
- Squeeze excess moisture from the chopped sun-dried tomatoes if they seem very oily to prevent the meatloaf from becoming soggy
- Letting the meatloaf cool completely before wrapping for storage prevents condensation from making it soggy in the refrigerator