domestica says...
food

{recipe} Greek-Style Turkey Meatloaf

I don’t have an exact date of when I first eliminated red meat from my diet but I’m thinking it was around three years ago.  It wasn’t a “save-the-animals” thing, a health thing, or even a grossed-out thing, it was just that other than our weekly taco dinners, I didn’t enjoy it. So when we moved to Switzerland, where meat is practically the price of black-market organs, I found myself experimenting more and more with protein alternatives. Before my carnivorous hubby could even say “this-better-not-be-tofu”, I had eliminated red meat completely in exchange for healthier proteins like lentils, quinoa and beans.

So the fact that I’m about to share a “meatloaf” recipe with you is kind of mind-boggling to me. Just the word “meatloaf” makes me cringe and have a bad case of the ugly-face.  But to my shock and surprise, this Greek-Style Turkey Meatloaf is good enough to make it into my coveted Domestica Meal Rotation — with extra bonus points for ground turkey being an inexpensive meat.

Unfortunately, meatloaves aren’t really known for their aesthetic presentation so you’ll have to do without a photo. But this one is so tasty, I plan on coming up with ideas on how I could plate it for company. Without it looking like, well, meatloaf.

{Greek-Style Turkey Meatloaf}
adapted from Delicious Living

Makes 4 individual meatloaves/servings

Ingredients
1 medium onion, quartered
2 large elephant garlic cloves (or 4 large cloves garlic)
½ cup pitted Greek olives
½ cup feta cheese
1¼ pounds lean ground turkey breast
1 tbsp dried oregano
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
½ cup bread crumbs
1 egg
1 tbsp extra-virgin olive oil

Directions
Preheat oven to 425 ̊. In a food processor, combine onion, garlic, olives, and feta; pulse until finely chopped or lightly pureed. In a large mixing bowl, combine the onion mixture with turkey, oregano, Worcestershire, vinegar, bread crumbs, and egg. Use hands to mix well but do not compact tightly.

Divide meat into four equal portions. Mold each into a mini-meatloaf and set on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake for 20–25 minutes, until a meat thermometer reads 165 ̊.

Nutritional Info
PER SERVING: 234 cal, 8g fat (4g mono, 1g poly, 3g sat), 98mg chol, 27g protein, 11g carb, 1g fiber, 355mg sodium

Domestically Yours,
Natasha Kay

Discussion

5 thoughts on “{recipe} Greek-Style Turkey Meatloaf

  1. I made this last night for friends and it was fabulous!!! I gave her the link for this post because they loved it so much, and like you, she’s not a fan of meat.

    Thanks for sharing!

    Posted by Erin | January 21, 2012, 11:02 am
  2. Tried this meatloaf recipe for dinner last night. My wifey and my mother both loved it. It truly is delicious. However, in my mind, meatloaf HAS to have ketchup or tomato paste on the top. This is definitely a do-again at our house, but next time I will be adding ketchup or tomato paste on top.

    Posted by Micheal wilson | January 30, 2012, 3:31 pm
    • Fabulous! I think ketchup was used by some of the eaters around here, too. 😉

      Posted by Natasha Kay | February 1, 2012, 2:51 pm

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