Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy meal at a time. 

Turkey Meatloaf With Basil, Feta, and Sun Dried Tomato

Turkey Meatloaf With Basil, Feta, and Sun Dried Tomato

Turkey Meatloaf With Feta And Basil

A chill is in the air these days! After endless weeks of 90-degree days, the temps here in Colorado have finally started cooling off, and while we had an amazing summer, I really can’t wait for fall weather. Cozy sweaters, drinking our hot chocolate by the fire, snuggling up with those extra piles of blankets in the morning – it’s a nice reprieve from the oven we’ve been living in for the past couple of months.

Of course, with cooler temperatures comes a whole new menu of cold weather dishes – crockpot soups, enchiladas, lasagna, and of course, who could forget meatloaf? 

Turkey Meatloaf Mix With Feta And Basil
Turkey Meatloaf pre-cook

We love meatloaf at our house, and for this recipe I decided to change it up a little. I used turkey instead of beef, added in some basil from our basil plant, threw in some feta and sun dried tomatoes, and finished with some Italian spices. 

This is a perfect fall transition dish, as it’s not quite as heavy as a traditional meatloaf and the flavors are a bit reminiscent of a Greek salad (one of my faves for summertime).  I served this dish with roasted rosemary potatoes and some sautéed kale. Oh – and it went great with a glass of rose…I guess I’m still holding on to summer just a little bit.

Turkey Meatloaf With Feta, Basil And Sundried Tomatoes

Turkey Meatloaf With Basil, Feta & Sun Dried Tomato


  • 1/8 cup olive oil
  • 3-4 garlic cloves, minced (we love garlic in our house, but you can reduce this to 1 or two cloves if you are not so inclined)
  • ½ cup Italian breadcrumbs
  • ½ cup fresh basil, chopped
  • 2 eggs, lightly beaten
  • 2 tablespoons milk
  • ½ cup crumbled feta cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 pound ground turkey


  1. Preheat oven to 375 degrees.
  2. Rub a 9 by 5 inch pan with the olive oil.
  3. Combine the garlic, breadcrumbs, basil, eggs, milk, feta cheese, salt and pepper in a large bowl.
  4. Add the turkey to the mixture and stir carefully until just combined.
  5. Transfer the mixture to your pan and bake in the oven for about 45 minutes.
  6. Once finished cooking, remove the pan from the oven, and allow the loaf to rest for 5 minutes before cutting into it. This loaf really benefits from this resting time as it gives it time to set so it doesn’t end up falling apart on you.
  7. Serve immediately!
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