ZA’ATAR SPICED TURKEY MEATLOAF
I like to change things up with ground meats. I’m usually making meatballs with turkey or chicken instead of the usual ground beef. I tried this meatloaf with ground turkey. Since turkey is quite bland I added a lot of ingredients to it.
The result was a turkey meatloaf full of spice and flavour. When you bite into it, you get the sweet sun-dried tomatoes, the sharp taste of the olives, the warm spice of za’atar and a nice creamy chunk of feta.
Serve it with a side salad for dinner to make it low carb, or creamy mashed potatoes. Whatever is left over can be frozen.
ZA’ATAR SPICED TURKEY MEATLOAF
Ingredients
- olive oil for drizzing
- 2 eggs room temperature, lightly beaten
- 2 tbsp milk
- 4 sun-dried tomatoes finely chopped
- 7 dried olives pits removed, minced
- 2 cloves garlic minced
- ⅓ cup flat leaf parsley chopped
- 2 tbsp za'atar spice plus more for topping
- 1 tsp salt
- ½ tsp pepper
- ½ cup bread crumbs
- ½ cup feta cubed
- 450 grams ground turkey
Instructions
- Preheat oven to 375°F.
- Brush a 9 by 5-inch loaf pan with olive oil.
- In a large bowl, whisk eggs.
- Add the bread crumbs, za'atar spice, parsley, sun-dried tomatoes, olives, garlic, eggs, milk, feta, salt, and pepper.
- With a rubber spatula or wooden spoon, mix together the ingredients.
- Add the turkey and gently stir to combine, being careful not to overwork the meat.
- Scoop the meat mixture into the prepared pan and gentle flatten with a spatula.
- Drizzle the top with olive oil and sprinkle more za'atar.
- Bake for 45 minutes.
- Remove from the oven and let rest for 5 minutes.
- Transfer to a cutting board and slice.
Notes
I like to slice these in 1 inch thick slices and give two slices per serving.
The leftovers can be frozen in an airtight container.