Greek Turkey Meatloaf
on Jan 14, 2024
This post may contain affiliate links. Please read our disclosure policy.
Feta, olives, and oregano make meatloaf super, duper exciting.
You won’t believe how flavorful this turkey meatloaf is. Unless you want to tell your gang that it’s made of turkey, they won’t know because it’s so juicy and rich, thanks to the egg, feta, and chopped tomatoes. Chopped olives are optional but add a nice salty pop of flavor. Serve this with Sautéed Brussels Sprouts with Bacon or a Greek Tomato and Cucumber Salad.
Table of Contents
I love meatloaf. Love, love, love meatloaf. I used to be scared of making it, but I can’t tell you why. Then I got over myself, and there is a turkey meatloaf in The Mom 100 Cookbook that has become one of my go-to dishes when I need a comfort food dinner for a crowd (or if we’re just craving it — leftovers are the bomb!).
Greek Turkey Meatloaf: Feta, olives, and oregano transform add so much flavor to this juicy meatloaf (best leftovers ever, too!).
Tweet This
Ingredients
- Olive oil
- Onion – Any color; chop it finely so it blends into the meatloaf.
- Carrots – Again, finely chopped so the meatloaf mixture holds together.
- Garlic – Sdds that nice bite.
- Eggs – Helps bind the meatloaf mixture together.
- Panko breadcrumbs – Panko breadcrumbs are lighter and fluffier than regular or Italian bread crumbs and will lighten up the meatloaf.
- Dried oregano
- Canned tomatoes – I used canned petite diced tomatoes with juice.
- Crumbled feta – Adds that classic Greek briny, tangy cheese flavor.
- Kalamata olives – These are optional, but if you like olives, don’t skip them!
- Ground turkey – I like to use a mixture of white and dark turkey meat or a blend of 85/15%, which has more juiciness and flavor.
- Ketchup – A ketchup glaze on a meatloaf, to me, is one of the best parts!
Tips
- You can cut this recipe in half and make a 1 ½-pound meatloaf, which will feed 4 or 5. Reduce the cooking time by about 15 minutes.
- Note that the meatloaf mixture will be quite soft, but it will firm up completely during baking.
- You can turn the oven to broil if you like a nicely browned top and give it a couple of extra minutes. Watch carefully to make sure it doesn’t burn!
- When the meatloaf is done, transfer it to a serving dish carefully using a couple of large spatulas. Or, cut and serve right from the baking sheet.
How to Make Greek Turkey Meatloaf
- Sauté the aromatics: Cook onion and carrots in the oil for 5 minutes, until tender. Add the garlic and sauté for 2 more minutes, then set aside.
- Make the meatloaf mixture: Beat the eggs, then stir in the breadcrumbs, oregano, tomatoes, cooked vegetables, and feta. Add the turkey and gently mix everything together until well blended; it will still be a soft mixture.
- Form the meatloaf: Shape the turkey mixture into a rectangular loaf on the tray. Smear the top and sides with the ketchup.
- Bake: Bake for 60 to 70 minutes until cooked through.
- Cool and slice: Let it cool on the tray for 15 minutes, then slice and serve.
Storage and Leftovers
- If you want to make and shape the meatloaf ahead of time, you can store it on the baking sheet covered with plastic wrap in the fridge for up to 24 hours.
- You can keep leftover cooked meatloaf in a tightly sealed container in the fridge for up to 4 days.
What to Serve With Greek Turkey Meatloaf
More Ground Turkey Recipes
- Vegetable-Studded Turkey Meatloaf
- Chipotle Barbecue Turkey Burgers
- Turkey Picadillo
- Buffalo Turkey Burger Sliders
- Turkey Tacos
Pin this now to find it later
Pin It
Greek Turkey Meatloaf
Feta, olives, and oregano make meatloaf super, duper exciting.
Ingredients
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 2 carrots (peeled and finely chopped)
- 2 teaspoons garlic
- 2 large eggs
- ½ teaspoon kosher salt (to taste)
- Freshly ground black pepper (to taste)
- ¾ cup panko bread crumbs
- 2 teaspoons dried oregano
- 1 15-ounce can petite diced tomatoes with juice
- 1 cup crumbled feta
- ½ cup roughly chopped kalamata olives (optional)
- 3 pounds ground turkey (preferably a mixture of white and dark meat, or a blend of 85/15%)
- ⅔ cup ketchup
Instructions
- Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper, or lightly oil or spray with nonstick cooking spray.
- Heat a large pan over medium-high heat and add the olive oil. Add the onion and carrots and sauté for 5 minutes, until tender. Add the garlic and sauté for 2 more minutes until you can smell the garlic. Remove from the heat and set aside.
- In a large bowl, beat the two eggs with the salt and pepper. Stir in the bread crumbs and oregano, then add the can of tomatoes, the cooked vegetables, and the feta. It will be very gloppy. Then add the turkey and use your hands to gently mix everything together until it’s all well blended; it will still be a soft mixture. Use your hands to form a rectangular loaf on the tray. Smear the top and sides with the ketchup.
- Bake for 60 to 70 minutes until cooked through. You can turn the oven to broil if you like a nicely browned top and give it a couple of extra minutes. Let it cool on the tray for 15 minutes, then transfer carefully, using a couple of large spatulas, to a serving dish or cut and serve right from the baking sheet.
Notes
- You can cut this recipe in half and make a 1 1/2-pound meatloaf, which will feed 4 or 5. Reduce the cooking time by about 15 minutes.
- Note that the meatloaf mixture will be quite soft, but it will firm up completely during baking.
- You can turn the oven to broil if you like a nicely browned top and give it a couple of extra minutes. Watch carefully to make sure it doesn’t burn!
- When the meatloaf is done, transfer it to a serving dish carefully using a couple of large spatulas. Or, cut and serve right from the baking sheet.If you want to make and shape the meatloaf ahead of time, you can store it on the baking sheet covered with plastic wrap in the fridge for up to 24 hours.
- You can keep leftover cooked meatloaf in a tightly sealed container in the fridge for up to 4 days.
Nutrition
Calories: 287kcal, Carbohydrates: 14g, Protein: 37g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 121mg, Sodium: 714mg, Potassium: 667mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2390IU, Vitamin C: 6mg, Calcium: 126mg, Iron: 2mg
Like this recipe? Rate and comment below!
This is my mother in law’s favorite recipe, so I make it when she visits. I forgot how good it is! Thanks for an easy and tasty recipe that makes lots :)
I really enjoyed this and used this recipe to meal prep for my work week (and froze the leftovers for some other time). I served it with a lemon rice pilaf and homemade tzatziki and it was great. The only drawback I found is that the loaf didn’t keep it’s height while baking (I suppose I could’ve used a loaf pan, but so much liquid cooked out of it, I think it’s easier to freeform the loaf on a rimmed baking sheet to drain later). Will definitely make it again, but I think I will instead make the meat mixture into meatballs, sear them in my cast iron pan and then bake them until cooked through. This way I can also avoid covering it in ketchup (which I love normally, but the flavor didn’t work for me with all the greek spices).
It’s true that it’s a fairly flat meatloaf because there is a significant amount of moisture in it – which is also why it stays juicy! I like the meatball twist idea!
Was it just me or did the directions forget to “add the onions and carrots” to the mixing bowl before adding the turkey?
It’s cooking in my oven now and smells delicious.
Also, I put it in a meatloaf pan……
oh, shoot, that did drop off! Thanks for pointing out – hope it was delicious!
Thanks so much for this delicious looking recipe using Turkey Mince instead of Beef Mince as I’m on a Special Diet and this will be tested next week =)
Hi, Really enjoy your Mom100 cookbook and website too. Follow you on Twitter also. Ref. Greek Turkey Meatloaf recipe on website; Please fix:
Line 10 (include number of ounces. On line 22, change stie to stir. On line 26 change you, to your. Not trying to be difficult. Just trying to help.
thank you! will do!