Mediterranean Turkey Meatloaf

Don't you love it when a little kitchen experimenting turns into something awesome? I had a craving for Mediterranean ingredients like feta cheese and sun-dried tomatoes, so this turkey meatloaf was born! There's a stereotype out there that things made with turkey instead of beef (like burgers, meatloaf and meatballs) are automatically dry - but I haven't found this to be true. In fact, this meatloaf was incredibly moist and PACKED with flavor! Definitely give this one a try - its quick cooking time and easy cleanup (just 1 bowl and 1 fork) make it perfect even for a weeknight.

It's hard to make meatloaf look attractive...but with prosciutto on top, what's not to love?

Mediterranean Turkey Meatloaf


1 egg
1 lb ground turkey (not ground turkey breast)
1/4 c breadcrumbs
5 sun-dried tomatoes, chopped
8 kalamata olives, pitted and chopped
1/4 small red onion, minced
1 clove garlic, minced
1/4 c feta cheese, chopped
salt and pepper
2 t fresh oregano, chopped
2 t fresh basil, chopped
2 thin slices prosciutto


Preheat the oven to 375 degrees. Crack the egg into a medium-sized bowl, and beat with a fork. Add the turkey, breadcrumbs, sun-dried tomatoes, olives, red onion, garlic, cheese, salt, pepper, and herbs to the bowl. Using the fork, fold all the ingredients into the turkey until well-combined - but don't overmix. Turn the mixture into a cooking-sprayed 5"x9" loaf pan (a muffin tin can also be used for individual portions) and smooth the top, then place the two slices of prosciutto on the top of the meatloaf. Bake for about 15 minutes, or until internal temperature has reached 165 degrees.


Note: Feel free to adjust the amounts of the 'add-ins' to your taste. Capers, lemon zest and goat cheese would also be terrific in this!