Greek Turkey Meatloaf

Greek Turkey Meatloaf | Domesticated Academic

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.

Greek Turkey Meatloaf | Domesticated Academic

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.

You’ll need:

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
  1. Pre-heat oven to 350 degrees F.
  2. Combine all ingredients in a mixing bowl and mix lightly until combined well.
  3. Form into a loaf, a long snake on a baking sheet that has a silpat or is sprayed with non-stick spray.
  4. Bake approximately 30 minutes or until cooked through.

Sprinkle with feta and serve with mediterannean orzo

Need more 30 minute inspiration?

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Turkey Meatball Sliders

Football food has been amped up without sacrificing taste and calories.  I cannot tell a lie: I ate a half dozen of these bad boys in about 8 minutes and I’m NOT sorry….I just could not stop. These are awesome for several reasons: 1. you can make them the day/night before, throw them back in a crockpot the day of the game. 2. they are turkey, they are healthier without sacrificing any of the flavor. 3. you’ll enjoy these in small bites–your other hand will be free for trash talking, corn hole, beverage consumption, or other activities. 4. they’re effing delicious. the end. You could easily turn these into a full on meal, make subs, toss a toothpick in each one for a ‘fancy’ appetizer, or just eat them standing at the pan while you pretend no one sees you actually doing it. Until you get called out. Then you just shrug your shoulders while your mouth is full.

I used 90/10 ground turkey because it was on sale.  I chose to make homemade mini-buns because my local grocery store didn’t have ay ‘good looking ones’ in the bread display. I also just like making fresh bread at home because I know exactly what goes into it and the house smells pretty bitching while it’s doing it’s thing. Please, buy buns. You’ve got other things to do. Like eat more of these suckers.

You’ll need:

20 min. + 20 min. cook time

  • 1 lb. ground turkey
  • 1/4 finely chopped onion
  • 1 tsp. minced garlic
  • 1 /2 c. bread crumbs
  • 1 egg
  • 3 tsp. italian seasoning
  • 1/4 c. parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients in a bowl together with your bare hands.
  3. Make appropriate sized meatballs for your buns and put in a 9×13 pan. Mine were about 1 inch all around.
  4. Bake for about 20 min. until cooked through.
  5. Slather with sauce now or put in the crockpot on low/warm with the sauce.
  6. Have folks build their sliders with buns, sauce, and cheese.
  7. Crush as many mini sliders as you can immediately.

POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.