Mediterranean Turkey Meatloaf (Printable)
A flavorful, juicy turkey meatloaf infused with Mediterranean herbs, sun-dried tomatoes, feta cheese, 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 the 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 liquid is absorbed.
03 - In a large mixing bowl, add ground turkey, soaked breadcrumbs, eggs, tomato paste, olive oil, feta cheese, red onion, garlic, sun-dried tomatoes, roasted red peppers, parsley, basil, oregano, salt, and pepper.
04 - Mix with clean hands or spatula until just combined. Avoid overmixing to prevent tough texture.
05 - Transfer mixture to prepared loaf pan. Press evenly into corners and smooth the top surface.
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 Suggestions:
01 -
- The juicy, tender texture will make you forget turkey can sometimes be dry
- Every bite bursts with Mediterranean flavors that feel indulgent yet wholesome
02 -
- Overmixing the meat will make your loaf tough, so stop as soon as everything is combined
- Using a meat thermometer is the only way to guarantee it is done without drying it out
03 -
- Room temperature ingredients mix more evenly, so take everything out of the fridge 20 minutes before starting
- Letting the meatloaf rest before slicing is non-negotiable for juicy results