Mediterranean Turkey Meatloaf (Printable)

Juicy turkey meatloaf infused with Mediterranean herbs, sun-dried tomatoes, and feta cheese. A lighter, protein-rich 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 Staples

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 with cooking spray.
02 - In a small bowl, combine the breadcrumbs and milk. Let soak for 5 minutes until softened.
03 - In a large mixing bowl, add the 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 - Using clean hands or a spatula, mix until just combined. Avoid overmixing to keep the meatloaf tender.
05 - Transfer the mixture to the prepared loaf pan and press evenly to shape.
06 - Bake for 45 to 50 minutes until the internal temperature reaches 165°F and the top is golden brown.
07 - Allow the meatloaf to rest for 10 minutes before slicing. Serve warm, garnished with additional fresh herbs if desired.

# Expert Tips:

01 -
  • The sun-dried tomatoes and roasted red peppers keep every bite incredibly moist without needing heavy sauces
  • Feta adds pockets of salty creaminess that make you forget you are eating turkey instead of beef
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Overmixing creates a dense rubbery texture, so mix just until everything is combined and stop immediately
  • The meatloaf continues cooking slightly while resting, so removing it at 165°F prevents it from drying out
  • Lining your pan with parchment paper makes cleanup effortless and helps lift the meatloaf out without breaking
03 -
  • Let your meatloaf come to room temperature for 20 minutes before baking so it cooks evenly throughout
  • Brush the top with extra olive oil halfway through baking for an even more golden crust

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