I think you’ll really enjoy this meatloaf. I had not planned on greek anything for supper, but as I stood in front of my fridge with the clock heading towards 8 p.m. (wonky schedule and all), I scanned the shelves: fresh ground turkey–check, olives–check, herbed feta–check. Necessary ingredients–egg, breadcrumbs, onion, etc…–check. Add in about 5 minutes of motivation to form the mix and then walk away for 30 minutes to do something else–check, check, check! I can get meatloaf on my plate because I form a skinny meatloaf log. Put the loaf pan away! Get out a cookie sheet (and silpat) and form a thinner log for faster cooking. Not rocket science. I promise.
You’ll love this if you already dig salty olives, feta, and like the fact you can get some lean protein in your body. This meatloaf made great leftovers that I made quick work of the rest of the week. I was feeling extra yucky (if you follow me on fb you know i hadn’t slept in over 2 weeks–insomnia is a real bummer), I tossed on a package of frozen butternut squash for a one dish meal. 30 minutes later, my supper was ready and almost everything was right with the world.
15 min. prep + 30 min. cooktime
- 1 lb. ground turkey
- 1/2 cup chopped onion
- 1/2 of a bell pepper, finely chopped
- 1 tsp. garlic
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup chopped black olives
- 1/2 cup feta (I used herbed)
- 3 tablespoons balsamic vinegar
- Pre-heat oven to 350 degrees F.
- Combine all ingredients in a mixing bowl and mix lightly until combined well.
- Form into a loaf, a long snake on a baking sheet that has a silpat or is sprayed with non-stick spray.
- Bake approximately 30 minutes or until cooked through.
Sprinkle with feta and serve with mediterannean orzo
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