INSPIRE SHARE CREATE HEALTHY LOCAL TOGETHER

Category: Turkey

turkey lettuce wraps

I have lived in Toronto for 5 weeks now.

Things I have discovered about “the center of the universe”:

  • they have no lane ways so you actually see all the garbage we create — somewhat troubling
  • you have to walk out into the middle of the street to get onto a street car — somewhat dangerous
  • MILK COMES IN BAGS — WEIRD
  • taxis make the most outrageous U-turns — one smashed into a fire hydrant right beside me
  • people cross the street with only 1 second left on the countdown — everyone is always in a hurry

Ground turkey is a great replacement for ground beef, especially if you are eating more than 1-2 servings a week, but it is usually less flavorful. This loaf is a great and easy solution. The flavors blend so well and the loaf is so moist and delicious.

It is a really easy recipe to throw together (and tailor to your own tastes). I made it the day before I cooked it and just kept it in the fridge in the loaf pan. It helped develop the flavor and then it was ready to just throw in the oven when I got home.

I forgot to take pictures of this recipe, but I doubt I could have made meatloaf look pretty anyway. This loaf is beautiful on the inside ;)

Mediterranean Turkey Meatloaf

1 egg
1 tbsp Dijon mustard
1 tbsp soy sauce
1 lb ground turkey (I used a bit less than 1 lb)
1/4 c breadcrumbs
~10 oil packed sun-dried tomatoes, chopped
~12 kalamata olives, pitted and chopped
1/3 small red onion, minced
4-5 cloves garlic, minced
1/3 c feta cheese, chopped
salt and pepper, to taste
2 t fresh oregano, chopped (or 2 tsp dried)
2 t fresh basil, chopped (or 2 tsp dried)
2 thin slices prosciutto (optional)

Preheat the oven to 350 degrees (if baking right away).

Crack the egg into a medium-sized bowl, add mustard and soy sauce and beat with a fork. Add the turkey, breadcrumbs, sun-dried tomatoes, olives, red onion, garlic, cheese, salt, pepper, and herbs to the bowl. Using the fork, fold all the ingredients into the turkey until well-combined – but don’t over mix. Turn the mixture into a greased 5″x9″ loaf pan (a muffin tin can also be used for individual portions) and smooth the top, then place the two slices of prosciutto (if using) on the top of the meatloaf. Refrigerate overnight or bake for about 45-50 minutes, or until internal temperature has reached 165 degrees.



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