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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 4 Greek-Style Turkey Meatloaf

Ingredients Ingredient Checklist 2 teaspoons extra-virgin olive oil 1 small red onion, diced small 2 garlic cloves, finely chopped 2 large celery stalks, diced small Coarse salt and ground pepper 1 pound ground white-meat turkey 1 pound ground dark-meat turkey 1 large egg 2 slices white sandwich bread, cut into small pieces 4 ounces feta, crumbled (1 cup) 1/4 cup fresh dill, chopped

Cook’s Notes To store, cover and refrigerate, up to 3 days. You’ll need 1/3 the meatloaf for Spinach-and-Turkey Hand Pies.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 4 Greek-Style Turkey Meatloaf

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 20 mins total: 1 hr 15 mins

Servings: 4

prep: 20 mins

total: 1 hr 15 mins

prep:

20 mins

total:

1 hr 15 mins

Servings: 4

4

Greek-Style Turkey Meatloaf

Greek-Style Turkey Meatloaf

Ingredients

Ingredients

  • 2 teaspoons extra-virgin olive oil 1 small red onion, diced small 2 garlic cloves, finely chopped 2 large celery stalks, diced small Coarse salt and ground pepper 1 pound ground white-meat turkey 1 pound ground dark-meat turkey 1 large egg 2 slices white sandwich bread, cut into small pieces 4 ounces feta, crumbled (1 cup) 1/4 cup fresh dill, chopped

Directions

Preheat oven to 350 degrees. In a medium skillet, heat oil over medium. Add onion, garlic, and celery and cook, stirring occasionally, until vegetables are soft, 7 minutes. Season with salt and pepper.

In a large bowl, combine vegetables, turkey, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined. Mix in feta and dill. Transfer to a parchment-lined rimmed baking sheet and form into a 4-by-10-inch loaf. Bake until cooked through, 45 to 55 minutes, rotating sheet halfway through. Let rest 10 minutes before slicing.

Cook’s Notes To store, cover and refrigerate, up to 3 days. You’ll need 1/3 the meatloaf for Spinach-and-Turkey Hand Pies.

Cook’s Notes

To store, cover and refrigerate, up to 3 days. You’ll need 1/3 the meatloaf for Spinach-and-Turkey Hand Pies.

Reviews (4)

 Add Rating & Review     74 Ratings   5 star values:        13    4 star values:        17    3 star values:        26    2 star values:        15    1 star values:        3

Reviews (4)

Add Rating & Review     74 Ratings   5 star values:        13    4 star values:        17    3 star values:        26    2 star values:        15    1 star values:        3

Add Rating & Review

74 Ratings 5 star values: 13 4 star values: 17 3 star values: 26 2 star values: 15 1 star values: 3

74 Ratings 5 star values: 13 4 star values: 17 3 star values: 26 2 star values: 15 1 star values: 3

74 Ratings 5 star values: 13 4 star values: 17 3 star values: 26 2 star values: 15 1 star values: 3

  • 5 star values: 13 4 star values: 17 3 star values: 26 2 star values: 15 1 star values: 3

    Martha Stewart Member     Rating: 5.0 stars       06/10/2020   I've made this several times and has always been a hit. The first time I followed the recipe exactly. In the video she adds quite a bit of salt,which I found to be a bit too salty. So now, I add very little salt since the feta is salty already, It is great over salad and is perfect for a light summer meal.  

Martha Stewart Member     Rating: Unrated       07/26/2014   Fantastic recipe! Tasted so much like souvlaki, but healthier and cheaper. I added 1 teaspoon of crushed red chili flake for a little spice. Will definitely make this one again.  

Martha Stewart Member     Rating: 4 stars       06/02/2014   Followed the recipe exactly except used queso fresco instead of feta because I had it on hand. Loved this.  

Martha Stewart Member     Rating: Unrated       05/29/2014   I added raw veggies to meat mixture (didn't read the "sauté" instruction), subbed panko for bread, added fresh oregano from my garden and topped with a little fresh tomato sauce before baking. Absolutely delish.  

Martha Stewart Member     Rating: Unrated       11/18/2012   My family loves this meatloaf! Hearty and delicious! (I usually leave out the celery)

    Martha Stewart Member

    Rating: 5.0 stars 06/10/2020

I’ve made this several times and has always been a hit. The first time I followed the recipe exactly. In the video she adds quite a bit of salt,which I found to be a bit too salty. So now, I add very little salt since the feta is salty already, It is great over salad and is perfect for a light summer meal.

Rating: 5.0 stars

Rating: Unrated 07/26/2014

Fantastic recipe! Tasted so much like souvlaki, but healthier and cheaper. I added 1 teaspoon of crushed red chili flake for a little spice. Will definitely make this one again.

Rating: Unrated

Rating: 4 stars 06/02/2014

Followed the recipe exactly except used queso fresco instead of feta because I had it on hand. Loved this.

Rating: 4 stars

Rating: Unrated 05/29/2014

I added raw veggies to meat mixture (didn’t read the “sauté” instruction), subbed panko for bread, added fresh oregano from my garden and topped with a little fresh tomato sauce before baking. Absolutely delish.

Rating: Unrated 11/18/2012

My family loves this meatloaf! Hearty and delicious! (I usually leave out the celery)

All Reviews for Greek-Style Turkey Meatloaf

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Greek-Style Turkey Meatloaf

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest