A lightened up version of a classic comfort, this Greek Turkey Meatloaf has become a regular on our nightly dinner rotation. Bright, fresh flavors and on the lighter side, this turkey meatloaf is a total winner!
If you follow me on Facebook or Instagram, then you know I just finished catering for a large group that came in for a client ski trip this past weekend. I’ve been cooking for this particular group since 2002. And as much as I hate to cast favorites, this group is definitely one of them! It’s always a laid back group and I couldn’t ask for a more appreciative crew. They’re a solid group of skiers and snowboarders (I always go out and make some turns with them between meals) and they work up big appetites! Plus they have a serious appreciation for good wine and great dinner music. Totally winning in the client department!
Even though I was dead tired last night, it was a super fun last few days and the amount of food I served up was astounding. For reals, you guys. Breakfast, lunch and dinner for 12 meant I was pretty much in the kitchen or at the grocery store since Thursday. It only felt like work when I got into bed at night and my legs were achy from standing all day. Otherwise, it almost felt like cooking for friends. Well sort of. The kind of friends that pay you that is…. 🙂
While I was away working all weekend my boys had to fend for themselves. And according to my littlest, they did just fine. Apparently dinner one night was cookies and popsicles. I just smiled and told him that sounded awesome. On the inside, I vowed that I wouldn’t freak out as it only happens a few times of year and cookies for dinner won’t ruin a kiddo. But still, I did cringe just a little. Seems like if I don’t leave some sort of prepared meal for the guys to have while I’m working, they don’t eat very well. I did freeze some turkey meatballs but other than that I guess all they could manage was cookies. 🙂
This meatloaf was the last family dinner I cooked before I went into catering mode last week. I was hoping it would provide enough for leftovers but alas we chowed almost all of it so I actually ate the little bit leftover for lunch. It’s light enough that it won’t way you down and the bright flavors make the perfect compliment to otherwise heavy meatloaf. I used lean turkey breast but you could use ground chicken or a mix of dark and light meat. If I’d had artichoke hearts I might throw those in too. Or maybe some olives next time. It’s pretty versatile so make it your own!
Have a great rest of the week! Thanks for reading! xo, Kelley
- 1 pound ground turkey
- 1/4 cup grated onion
- 1 large egg
- 1/3 cup breadcrumbs
- 1 cup chopped spinach
- 1/2 teaspoon dried dill
- zest of 1 lemon
- 1/2 cup chopped oven roasted tomatoes (or sun-dried)
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1/2 teaspoon honey
- 1 teaspoon water
- Preheat oven to 375F degrees.
- In a medium bowl, mix the ground turkey, onion, egg and bread crumbs just until mixed.
- Stir in spinach, dill, lemon zest, tomatoes, feta cheese and salt and pepper and evenly combine.
- Transfer meatloaf mixture to a prepared loaf pan; in a small bowl, combine tomato paste, honey and water. Brush over the meatloaf.
- Bake meatloaf for 40 minutes or so until cooked all the way through. Remove from oven and let cool for 10 minutes before slicing and serving.