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Mediterranean Turkey Meatloaf

Updated: Jul 16, 2019

You are not alone if the phrase “Turkey Meatloaf” conjures up visions of brown, tough bricks of meat sitting untouched on a dinner plate. I’ve had some really bad overcooked and under seasoned meatloaves in my time... I’m shuddering just thinking about them. This Mediterranean Turkey Meatloaf, however, is just the opposite- it’s moist, full of flavor, and one of my favorite dinners to prepare for my family. Meatloaf doesn’t have to be boring- you can add a wide array of unique and tasty ingredients to a standard ground meat, egg and bread crumb mixture to make interesting and delicious iterations of this classic, comforting dish. This version (adapted from a Giada recipe) is jazzed up with sundried tomatoes, artichokes, feta and herbs for a decidedly Mediterranean vibe. Meatloaf is essentially just a giant meatball, so looking toward Italy for ingredient inspiration feels appropriate. I have found that I prefer working with turkey that is a step down from super lean in this recipe (85-93% is fine, but 99% lean produces a drier meatloaf). The milk, artichokes, feta and tomatoes help keep the meat moist while baking. My favorite part of this recipe just may be the balsamic glaze on top: it’s perfectly sweet and caramelized when you take the meatloaf out of the oven! I use sundried tomato paste but if you can’t find it, sub in extra ketchup. I love comfort food recipes that don’t make you feel uncomfortable after eating- this dish is light and hearty at the same time! Serve it with some mashed potatoes and veggies and you have the perfect blue plate special, with a Mediterranean twist!


prep time: 15 min. cook time: 45 min. serves: 4


2 eggs, lightly beaten

1/2 cup panko breadcrumbs

2 tbsp milk

1/2 cup chopped drained sundried tomatoes

1/2 cup chopped drained canned or jarred artichoke hearts

2 tbsp chopped Italian parsley

2 tbsp chopped basil

1 tsp dried oregano

1 tsp dried garlic powder

1-1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp red pepper flakes

1/2 cup crumbled feta

1 lb ground turkey (85-93% lean)

1 tbsp balsamic vinegar

1 tbsp sundried tomato paste

1 tbsp ketchup



Preheat the oven to 375°. Combine the first 13 ingredients (eggs-feta) in a large mixing bowl and stir to combine. Add the turkey and gently knead with your hands to evenly mix everything together. Form turkey mixture into a “loaf” shape parchment lined sheet pan. Mix the sundried tomato paste, ketchup and vinegar in a small bowl and use a spoon or small spatula to coat the entire meatloaf with the glaze. Bake on a middle rack in the oven 40-45 minutes, until the temperature registers 165°. Let the meatloaf stand 10 minutes before slicing and serving. Enjoy!

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