This simple Turkey Meatloaf is super flavorful, thanks to the addition of basil, sun-dried tomato, and feta cheese. It's a new and delicious take on an old classic, and much healthier than using ground beef!
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?
How To Make This Turkey Meatloaf
Using turkey instead of ground beef in your meatloaf can be a hit or miss. Because turkey has less fat than beef, turkey meatloaf can sometimes come out a bit dry. But adding in moist ingredients can really be a game changer. And because turkey is a bit milder than beef, you can really get creative and customize the flavors.
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, threw in some feta and sun-dried tomatoes, and finished with some Italian spices. The milk and egg in this recipe help to keep the mixture super moist and the unexpected flavors really bring this dish to life.
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.
If you try this Turkey Meatloaf, let me know what you think in the comments below! And don't forget to tag me with a pic on Instagram @frontrangefed!
More Easy Weeknight Dishes
- Weeknight Tuscan Pasta
- Easy Vegetable Lasagna
- Hearty Mushroom Burgers With Garlic Mayo
- Easy Crockpot White Chicken Chili
- Mediterranean Grilled Chicken
- Weeknight Rotisserie Chicken Banh Mi Sandwiches
Turkey Meatloaf With Basil, Feta And Sun-Dried Tomatoes
- ⅛ cup olive oil
- 3-4 garlic cloves, minced
- ½ cup Italian breadcrumbs
- ½ cup fresh basil, chopped
- 2 eggs, lightly beaten
- 2 tablespoon milk
- ½ cup crumbled feta cheese
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 lb ground turkey
- Preheat the oven to 375 degrees.
- Rub a 9 by 5-inch pan with olive oil.
- Combine the garlic, breadcrumbs, basil, eggs, milk, sun-dried tomatoes, feta cheese, salt and pepper in a large bowl.
- Add the turkey to the mixture and stir carefully until just combined.
- Transfer the mixture to your pan and bake in the oven for about 45 minutes.
- 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.
- Serve immediately!