May 12, 2016
Who doesn't LOVE a good meatloaf? With that said....sometimes meatloaf can be a bit boring, so it's time to change things up a bit!! Of course with May being Mediterranean Diet Month, this recipe has a Mediterranean spin.
This version of meatloaf is inspired by Greek flavors like olives, sundried tomatoes and feta to name a few. The recipe is full of flavor, moisture and will not disappoint even the most "traditional meatloaf-loving fans" out there. #MedDietMonth
Prep/Cook Time: 1 hour 25 minutes Number of Servings: 6
- 1 TBSP olive oil
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp balsamic vinegar (up to 1 TBSP)
- 2 egg whites
- 1/2 cup low-fat milk
- 1LB 93% lean ground turkey
- 1/2 cup quick cooking oats
- 1/2 cup jarred roasted red peppers, diced
- 1/2 cup crumbled feta
- 1 TBSP sundried tomato pesto
- Pinch of dried thyme
- Pinch of salt-free Greek seasoning
- Black pepper, to taste
Tzatziki or plain Greek yogurt, feta, diced roasted red peppers, diced cherry tomatoes, caramelized onions, sliced kalamata olives, and fresh parsley
- Preheat oven to 400 degrees and line a 9 x 5-inch loaf pan with non-stick aluminum foil or spray with nonstick cooking spray.
- In a large skillet, heat olive oil over medium heat and sauté the garlic and onions until they become soft and caramelized. Add the balsamic vinegar and sauté 2-4 more minutes and turn off heat to allow onion mixture to cool.
- Meanwhile, in a large bowl whisk together the egg whites and milk. Add half the cooked onion mixture to the bowl along with the ground turkey, oats, red peppers, feta, sundried tomato pesto, thyme, Greek seasoning, and pepper.
- Mix all ingredients together with clean hands until everything is combined.
- It may look runny at first but continue to mix until the oats absorb the liquid.
- Transfer meatloaf mixture to the loaf pan and evenly pat down the mixture.
- Cook for 1 hour or until cooked throughout – You may need to tip the loaf pan over the sink to remove any excess liquid if some remains on the top.
- Remove from the oven and top with your favorite Greek toppings.
- Can be stored in the fridge for up to 5 days if cooled & refrigerated properly.
Nutrition Facts (per serving and does not include optional toppings):
Calories: 215 Protein: 20gm Total Carbohydrates: 9.6gm Fiber: 1.2gm
Total Fat: 11gm Cholesterol: 65gm Sodium: 291mg
Melanie Kluzek, Registered Dietitian for County Market