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This moist and flavorful Mediterranean Turkey Meatloaf is like no other meatloaf you’ve ever had! Full of roasted red peppers, garlic, feta, kalamata olives and fresh herbs. Serve it topped with tzatziki sauce for healthy and delicious Mediterranean inspired dinner.
Meatloaf is one of those dinners where every time I make it I wonder why I waited so long. There’s something truly comforting about it. I have a couple meatloaf recipes on the blog already, but I’m especially excited to share this Mediterranean Turkey Meatloaf with you today.
My love of Mediterranean and Greek food is no secret. Some of my favorite recipes include these Greek Lemon Chicken Skewers, Mediterranean Lentil Salad and the Healthy Chicken Shawarma Bowls. I love the fresh flavors and that I always feel satisfied rather than stuffed after eating the Mediterranean way.
What Do I Need to Make the Turkey Meatloaf and Tzatziki Sauce?
- Ground turkey, I use 93/7%
- Red onion
- Roasted red peppers
- Garlic
- Feta
- Kalamata olives
- Fresh dill and parsley
- Egg
- Panko
- Milk
- Dried oregano and garlic powder
- Greek yogurt
- Lemon
- English or Persian cucumbers
If you eat a lot of Greek and Mediterranean food then the ingredients list probably looks very familiar. There’s a lot of fresh, salty, briny flavors that all come together to make one of the best turkey meatloaves you’ll ever have!
How to Make Turkey Meatloaf That Isn’t Dry
Turkey meatloaf gets a bad reputation for being dry and flavorless. I think you can see by the ingredients list above that this meatloaf won’t be lacking any flavor. As far as how to keep turkey meatloaf from being dry, here are my best tips.
- Don’t use 99% lean ground turkey. Sure there’s basically no fat, but it also has a tendency to dry out very quickly and lack flavor. My preference is to use 93/7%. The fat is still moderate and the end result turns out so much better.
- Combine all of the wet ingredients and add-ins first and the meat last. This way you won’t need to do as much mixing.
- Use your hands to mix the meatloaf. It’s not the most appetizing process, but it’s the one that will combine the ingredients the fastest without over-mixing. Over-mixing creates a tough texture and that’s now what we’re going for.
Once your meatloaf mix is prepared, line a baking sheet with parchment paper or foil sprayed with cooking spray. Form the mixture into a loaf shape that’s even in thickness so the meatloaf bakes properly. Bake for 30-40 minutes or until the internal temperature reads 170° F. Using a meat thermometer is another way to prevent your turkey meatloaf from being dry.
Side Dishes to Serve with the Meatloaf
- White Bean, Artichoke and Tomato Salad
- Roasted Greek Potatoes
- Everyday Mediterranean Salad
- Zucchini Ribbon Salad with Lemon and Parmesan Cheese
More Mediterranean Recipes
Mediterranean Stuffed Peppers
Mediterranean Bulgur Salad with Carrots, Almonds and Feta
Greek Chicken Tacos with Tzatziki and Hummus
Mediterranean Turkey Meatloaf
Ingredients
Meatloaf
- 1 tablespoon olive oil
- 1/2 cup diced red onion
- 1 teaspoon grated or minced garlic
- 1/2 cup diced roasted red peppers
- 1/3 cup crumbled feta
- 1/4 cup chopped kalamata olives
- 1 tablespoon fresh chopped dill
- 2 tablespoons chopped flat leaf parsley
- 2 teaspoons dried oregano
- Kosher salt and fresh ground black pepper to taste
- 1 egg
- 1/4 cup panko. gluten free if needed
- 1 tablespoon milk
- 1 pound lean ground turkey, 93/7% is best
Instructions
- Pre-heat the oven to 400° F. In a non-stick skillet over medium heat, sauté the onion in the olive oil until it starts to soften, about 2 minutes. Add in the garlic and sauté another 30 seconds. Dump the mixture into a large mixing bowl.
- Add the peppers, feta, olives, dill, parsley, oregano, egg, panko, milk, salt and pepper to the mixing bowl and whisk everything together. Add in the turkey and use your hand to combine the mixture being careful not to over-mix.
- Line a baking sheet with parchment paper or foil (spray the foil with cooking spray) and form the meat mixture into a loaf that is equally thick all the way around. Bake for 30-40 minutes or until a meat thermometer inserted into the middle reads 170° F. Let the meatloaf rest for 5-10 minutes before serving.
- In a medium sized bowl stir together all of the ingredients for the tzatziki sauce. Taste for for seasoning and serve with the meatloaf.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Scrumptious! I added sun dried tomatoes, Italian peppercinis, and artichoke hearts. Not dry at all. Thank you for sharing your delicious recipe.
Delicious, even my husband and 8 year old son loved it! I forgot to put the lemon juice in and added some sun dried tomatoes, it was awesome! Thanks for the great recipe!!!