Feta, olives, and oregano make meatloaf super, duper exciting.
Course: Main Course
Cuisine: Greek, Mediterranean
Author: Katie Workman
2carrotspeeled and finely chopped
½teaspoonKosher or coarse saltto taste
Freshly ground black pepperto taste
¾cuppanko bread crumbs
115-ounce can petite diced tomatoes with juice
½cuproughly chopped kalamata olivesoptional
3poundsground turkeypreferably a mixture of white and dark meat, or a blend of 85/15%
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.