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