Mediterranean Meatloaf


Mediterranean Meatloaf

Submitted by Janice McNeely, Illinois Electric Cooperative
Servings 6


  • 1/4 cup sun dried tomatoes
  • 1 10- ounce package frozen chopped spinach thawed and drained
  • 1/2 cup chopped onion
  • 1/4 cup crumbled feta cheese
  • 1 1/2 pounds lean ground turkey
  • 1 cup oats quick or old fashioned, uncooked
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt optional
  • 1/4 teaspoon black pepper
  • 1/2 cup skim milk


  • Heat oven to 400 F.
  • Soften tomatoes according to package directions. Set aside.
  • Cook and stir spinach and onion in small skillet over low heat, 4-5 minutes or until onion is tender. Remove from heat and cool slightly. Stir in cheese and set aside.
  • Combine turkey, oats, garlic powder, oregano, salt, pepper, milk and reserved tomatoes in large bowl. Mix lightly but thoroughly.
  • Shape 2/3 of turkey mixture into 9X6-inch loaf pan and place on rack of broiler pan.
  • Make deep indentation down center of loaf leaving 1 1/2 inches around edges.
  • Fill with spinach mixture.
  • Top with remaining turkey mixture.
  • Seal edges to completely enclose filling.
  • Bake 30-35 minutes or until meat juices run clear. Let stand 5 minutes before slicing.


Nutrition information: 265 calories; 11.2g fat; 411mg sodium; 14.8g carbohydrates; 27.5g protein.