Mediterranean Turkey Meatloaf
This Mediterranean turkey meatloaf is packed with feta, sun-dried tomatoes, and fresh basil, finished with a quick lemon garlic yogurt sauce. A lighter, more flavorful take on a classic comfort dinner.
Servings: 8
Calories: 236kcal
Ingredients
- 1 ½ lb ground turkey
- ⅛ cup olive oil
- 2 garlic cloves finely minced
- ⅓ cup Italian breadcrumbs
- ¼ tablespoon milk
- 2 eggs lightly beaten
- ½ large sweet onion grated
- ½ cup fresh basil chopped
- ½ cup crumbled feta cheese
- ½ cup sun-dried tomatoes chopped
- 1 teaspoon kosher salt
- 1 ½ teaspoon ground black pepper
Lemon Garlic Yogurt Sauce
- ½ cup plain Greek yogurt (or plain regular yogurt if you want a thinner glaze)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove grated
- 1 tablespoon chopped fresh parsley
- pinch of salt
Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper
- Whisk the eggs and milk together, then add the breadcrumbs. Allow them to sit for 5 minutes so that the breadcrumbs can soak up the moisture.
- Combine the garlic, basil, feta cheese, onion, sun-dried tomatoes salt, and pepper in a large bowl. Stir in the breadcrumb mixture.
- Add the turkey to the mixture and stir carefully until just combined. (You may want to use your hands to mix in the turkey.)
- Form the mixture gently into a loaf shape on the pan. Do not pack it tightly. Bake for 40-50 minutes, or until the internal temperature reaches 165° F.
- While your turkey meatloaf is cooking, make the lemon garlic yogurt sauce.. Whisk all ingredients together in a small bowl. Taste and adjust seasoning if needed.
- Once finished cooking, remove the pan from the oven, and allow the loaf to rest for 10 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.
- Drizzle the glaze over the meatloaf just before serving.
Notes
- Don't skip the panade! It adds much-needed moisture to the turkey meatloaf.
- Use oil-packed sun-dried tomatoes, not dry-packed, for flavor and moisture.
- Avoid overmixing the meatloaf mixture, which can make it too dense.
- Don't skip the resting period! This helps the meatloaf "set" and prevents it from falling apart when cutting.
- If you don't want to make the lemon-yogurt sauce, tzaiki sauce is a fine substitute.
Nutrition
Calories: 236kcal | Carbohydrates: 11g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 538mg | Potassium: 581mg | Fiber: 1g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 2mg
