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.

turkey meatloaf


Course Main Course
Cuisine Middle Eastern
Servings 4 servings


  • 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
  • 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


  • 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.


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.