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Nutritious Turkey

Mediterranean turkey meatloaf

Enjoy a nutritious but comforting dish with this delicious turkey creation. If you have any leftovers, it’s perfect for next-day lunches too!

4SERVES
14MIN PREP
60MIN COOK

INGREDIENTS

  • 500g tray Steggles Fresh Turkey Mince
  • 1 cup fresh soft breadcrumbs
  • 1 egg, whisked
  • 1 small onion, finely grated
  • 2 tablespoons chopped oregano
  • 1 cup shredded parmesan
  • 200g bought whole roasted peppers, drained, split lengthways
  • 250g frozen chopped spinach, thawed
  • ¾ cup fresh ricotta
  • ½ loaf (about 300g) sourdough bread, crusts removed, cubed
  • 2 tablespoons olive oil
  • Roasted trussed baby vine ripened tomatoes and green salad, to serve
COPY TO CLIPBOARD

METHOD

  1. Preheat the oven to 180°C/160°C fan. Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Combine the turkey mince, breadcrumbs, egg, onion, oregano and ½ cup of the parmesan in a large bowl. Spread half the turkey mixture over base of prepared pan and smooth the surface. Arrange peppers in a layer over the top of the turkey mince mixture.
  2. Using hands, squeeze excess liquid from spinach and place in a bowl. Add ricotta and season with salt and pepper. Spread spinach mixture over top of peppers and then top with remaining mince mixture. Smooth the surface.
  3. Combine the cubed bread, oil and remaining parmesan in a bowl, then arrange over top of mince mixture, pressing down slightly. Cover with foil and bake for 50 minutes.
  4. Uncover meatloaf and bake for a further 10 minutes or until golden brown and cooked.
  5. Serve meatloaf with roasted tomatoes and green salad.
  • 500g tray Steggles Fresh Turkey Mince
  • 1 cup fresh soft breadcrumbs
  • 1 egg, whisked
  • 1 small onion, finely grated
  • 2 tablespoons chopped oregano
  • 1 cup shredded parmesan
  • 200g bought whole roasted peppers, drained, split lengthways
  • 250g frozen chopped spinach, thawed
  • ¾ cup fresh ricotta
  • ½ loaf (about 300g) sourdough bread, crusts removed, cubed
  • 2 tablespoons olive oil
  • Roasted trussed baby vine ripened tomatoes and green salad, to serve
COPY TO CLIPBOARD
  1. Preheat the oven to 180°C/160°C fan. Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Combine the turkey mince, breadcrumbs, egg, onion, oregano and ½ cup of the parmesan in a large bowl. Spread half the turkey mixture over base of prepared pan and smooth the surface. Arrange peppers in a layer over the top of the turkey mince mixture.
  2. Using hands, squeeze excess liquid from spinach and place in a bowl. Add ricotta and season with salt and pepper. Spread spinach mixture over top of peppers and then top with remaining mince mixture. Smooth the surface.
  3. Combine the cubed bread, oil and remaining parmesan in a bowl, then arrange over top of mince mixture, pressing down slightly. Cover with foil and bake for 50 minutes.
  4. Uncover meatloaf and bake for a further 10 minutes or until golden brown and cooked.
  5. Serve meatloaf with roasted tomatoes and green salad.

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