Mediterranean Turkey Meatloaf with Feta (Printable)
Flavorful ground turkey blended with feta, sun-dried tomatoes, and Mediterranean herbs for a juicy, lighter comfort dish.
# What You 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
# Steps:
01 - Preheat oven to 375°F. Line a 9x5 inch loaf pan with parchment paper or lightly grease with cooking spray.
02 - Combine breadcrumbs and milk in a small bowl. Let stand for 5 minutes until absorbed.
03 - Place 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 in a large mixing bowl.
04 - Mix gently with hands or spatula until just combined. Avoid overmixing to prevent tough texture.
05 - Transfer mixture to prepared loaf pan and press evenly to shape.
06 - Bake for 45 to 50 minutes until internal temperature reaches 165°F and top is golden brown.
07 - Let meatloaf rest for 10 minutes before slicing. Serve warm, garnished with additional fresh herbs if desired.
# Expert Hints:
01 -
- The sun-dried tomatoes create these little bursts of sweet intensity throughout every slice
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Overmixing is the enemy of tender meatloaf, so stop as soon as everything is combined
- The resting period is absolutely crucial or all those juices will run out onto your cutting board
03 -
- Let your meatloaf come to room temperature for 20 minutes before putting it in the oven for even cooking
- Use a meat thermometer to check doneness rather than relying on time alone