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 been made in my house (by me, just in case there was any confusion) more times than I can count.
Now I love meatloaf dearly, in large part because it’s one of those super flexible recipes that make me inspired to figure out what to do with that half a zucchini in the fridge, that leftover fresh thyme, in this case that feta cheese that had not made it into the Greek salad.
The Kalamata olives are only optional because Gary hates olives unless they are green, pimento-stuffed, and peering up at him from a vodka martini. If it were just up to me and the kids, there would be olives in almost everything.
Oh and by the way – this is a pretty huge meatloaf. A serves 8 to 10 meatloaf. You are welcome to divide the amount in half if you are not making it for a crowd, or you don’t yearn for leftover meatloaf. Though why anyone wouldn’t yearn for leftover meatloaf is not all that comprehensible to me. A slice of cold meatloaf for a mid-morning snack? Heaven.
My dear friend Christopher Idone would have sold his soul for a meatloaf sandwich, and he did give me credit for making him like turkey meatloaf, something he thought was essentially sacrilegious for the longest time.
Serve Greek Turkey Meatloaf with:
- Sautéed Kale and Brussels Sprouts with Bacon
- Mashed Potatoes
- Green Beans with Tarragon Vinaigrette
- Best Parmesan Roasted Broccoli
- Chopped Winter Salad
- Roasted Broccolini with Lemon
Other Ground Turkey Recipes:
- Vegetable Studded Turkey Meatloaf
- Chipotle Barbecue Turkey Burgers
- Turkey Picadillo
- Buffalo Turkey Burger Sliders
- Taco Night
Greek Turkey Meatloaf
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots peeled and finely chopped
- 2 teaspoons garlic
- 2 large eggs
- ½ teaspoon Kosher or coarse 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
- 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. The add the turkey and use you hands to gently mix everything together until it’s all well blended; it will still be a soft mixture. Use you hand to form a rectangular loaf on the tray (see Make Ahead Note). 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.
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