This Mediterranean Turkey and Spinach Meatloaf takes classic comfort food and infuses it with bright, savory flavors. Lean ground turkey is mixed with spinach, tangy feta, and sun-dried tomatoes for a juicy, aromatic loaf that feels both hearty and fresh. It’s an easy, oven-baked dinner that’s perfect for meal prep, weeknights, or a lighter twist on traditional meatloaf.
Ingredients
- 1 pound (450 g) ground turkey
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped (drained if packed in oil)
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, feta, sun-dried tomatoes, onion, garlic, egg, olive oil, oregano, basil, salt, and pepper.
- Using clean hands or a sturdy spoon, mix until everything is evenly combined, being careful not to overwork the meat so the loaf stays tender.
- Transfer the mixture to the prepared loaf pan and press it in gently, shaping it into an even loaf with a slightly domed top.
- Bake in the preheated oven for 45–50 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 165°F (74°C) in the center.
- Remove from the oven and let the meatloaf rest in the pan for about 10 minutes to allow the juices to redistribute.
- Slice and serve warm, spooning any flavorful juices from the pan over the slices if desired.
Variation
- Swap the spinach for chopped kale or Swiss chard; sauté briefly to soften before mixing into the meatloaf.
- Add 1–2 tablespoons of tomato paste or harissa to the mixture for deeper, richer Mediterranean flavor and a touch of heat.
- Make mini meatloaves by shaping the mixture into individual portions on a sheet pan; reduce baking time to about 20–25 minutes, checking for doneness.
Cooking Notes
- Avoid overmixing the meat mixture; overworking it can result in a dense, tough loaf instead of a tender one.
- Bake until the internal temperature reaches 165°F (74°C); start checking around 40–45 minutes since ovens can vary.
- If the top begins to brown too quickly, tent the loaf lightly with foil for the last 10–15 minutes of baking.
Serving Suggestions
- Serve with a side of roasted vegetables and lemony roasted potatoes for a complete Mediterranean-style plate.
- Pair with a simple cucumber-tomato salad, olives, and warm pita or crusty bread for a mezze-inspired meal.
- Slice leftover meatloaf and serve it cold or warm in a pita wrap with lettuce, cucumber, and a dollop of tzatziki.
Tips
- Chop the spinach and onions finely so they blend evenly into the meatloaf and help it hold together.
- Let the meatloaf rest the full 10 minutes before slicing; this keeps it juicy and prevents it from crumbling.
- Lightly oil your hands when shaping the loaf to prevent sticking and create a smooth, even surface that browns nicely.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal (approx.)
- Protein: 28 g (approx.)
- Sodium: 520 mg (approx.)
Frequently Asked Questions
- Can I make this meatloaf ahead of time?
Yes, you can assemble the loaf up to a day in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the cooking time as needed. - Can I freeze Mediterranean turkey meatloaf?
Absolutely. Bake, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 325°F (165°C) oven until warmed through. - What can I use instead of feta cheese?
Crumbled goat cheese or a mild white cheese like ricotta salata can work, though the flavor will be slightly different. - How do I keep turkey meatloaf from drying out?
Use a bit of olive oil, don’t overbake, and let it rest before slicing. Choosing turkey that’s not ultra-lean also helps retain moisture.
Conclusion
Mediterranean Turkey and Spinach Meatloaf is a lighter, fresher take on a beloved classic. Juicy ground turkey is packed with spinach, feta, herbs, and sun-dried tomatoes for big flavor in every slice. It’s easy to prepare, great for leftovers, and perfect when you want something satisfying yet a little more vibrant than traditional meatloaf.
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Mediterranean Turkey and Spinach Meatloaf
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: High-protein, Mediterranean-inspired
Description
This Mediterranean Turkey and Spinach Meatloaf takes classic comfort food and infuses it with bright, savory flavors. Lean ground turkey is mixed with spinach, tangy feta, and sun-dried tomatoes for a juicy, aromatic loaf that feels both hearty and fresh. It’s an easy, oven-baked dinner that’s perfect for meal prep, weeknights, or a lighter twist on traditional meatloaf.
Ingredients
Scale
- 1 pound (450 g) ground turkey
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped (drained if packed in oil)
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, feta, sun-dried tomatoes, onion, garlic, egg, olive oil, oregano, basil, salt, and pepper.
- Using clean hands or a sturdy spoon, mix until everything is evenly combined, being careful not to overwork the meat so the loaf stays tender.
- Transfer the mixture to the prepared loaf pan and press it in gently, shaping it into an even loaf with a slightly domed top.
- Bake in the preheated oven for 45–50 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 165°F (74°C) in the center.
- Remove from the oven and let the meatloaf rest in the pan for about 10 minutes to allow the juices to redistribute.
- Slice and serve warm, spooning any flavorful juices from the pan over the slices if desired.
Notes
- Use lean but not ultra-lean ground turkey (93% lean works well) to keep the meatloaf moist and flavorful.
- If your sun-dried tomatoes are very dry, soak them in warm water for 5–10 minutes, then pat dry and chop.
- You can line the loaf pan with parchment and leave an overhang for easy lifting and slicing.
- Adjust salt based on how salty your feta and sun-dried tomatoes are; taste the mixture by cooking a small test patty first if you like.
- This meatloaf holds up well for meal prep and tastes even better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice (about 1/6 of loaf)
- Calories: 320 kcal (approx.)
- Sugar: 3 g (approx.)
- Sodium: 520 mg (approx., varies with salt and feta)
- Fat: 18 g (approx.)
- Saturated Fat: 6 g (approx.)
- Unsaturated Fat: 11 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 10 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 28 g (approx.)
- Cholesterol: 130 mg (approx.)
Keywords: Mediterranean turkey meatloaf, turkey spinach meatloaf, healthy meatloaf, feta meatloaf, sun-dried tomato turkey loaf