Mediterranean Diet Turkey Meatloaf
Say hello to a deliciously wholesome twist on a classic comfort food with this Mediterranean Diet Turkey Meatloaf recipe! Packed with vibrant flavors from sun-dried tomatoes, Kalamata olives, and crumbled feta cheese, this lean turkey meatloaf is elevated with nutrient-rich additions like fresh spinach and parsley. Infused with the aromatic warmth of oregano, cumin, and zesty lemon, this dish embodies the heart-healthy principles of the Mediterranean diet while remaining satisfying and easy to prepare. With a tangy tomato paste glaze and a perfect golden crust, it’s a feast for both the eyes and the taste buds. Ideal for a weeknight dinner or meal prep, this guilt-free recipe is ready in just over an hour and pairs beautifully with roasted veggies or a crisp salad. Bring a burst of Mediterranean flavor to your table tonight!
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Recipe Information
Ingredients
- 1 lb Ground turkey (93% lean)
- 0.5 cup Red onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.25 cup Sun-dried tomatoes, chopped
- 0.25 cup Kalamata olives, chopped
- 0.25 cup Fresh parsley, chopped
- 1 cup Fresh spinach, roughly chopped
- 0.25 cup Feta cheese, crumbled
- 1 large Egg
- 0.5 cup Whole-wheat breadcrumbs
- 1 tbsp Olive oil
- 1 tsp Lemon zest
- 1 tsp Dried oregano
- 0.5 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Tomato paste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or baking sheet with a bit of olive oil.
In a large mixing bowl, combine the ground turkey, chopped red onion, minced garlic, chopped sun-dried tomatoes, chopped Kalamata olives, parsley, spinach, and crumbled feta cheese.
Add the egg, whole-wheat breadcrumbs, olive oil, lemon zest, dried oregano, ground cumin, salt, and black pepper to the bowl.
Mix the ingredients thoroughly using your hands or a spoon until evenly combined. Be careful not to overmix, as this can make the meatloaf dense.
Transfer the turkey mixture to the prepared loaf pan or shape it into a loaf on the baking sheet.
Spread the tomato paste evenly over the top of the meatloaf as a glaze.
Place the loaf in the preheated oven and bake for 45 minutes, or until the internal temperature reaches 165°F (74°C) as measured by a meat thermometer.
Once cooked, remove the meatloaf from the oven and let it rest for 5 minutes before slicing.
Serve warm, and optionally garnish with extra parsley or fresh lemon wedges for added freshness.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 21.6 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 553 mg | 43% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3361 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
