Mini Mediterranean Turkey Meatloaves are packed with fresh and zesty Mediterranean flavors, and made in under 30 minutes!
File Mini Mediterranean Turkey Meatloaves under the creaveable section of your recipe binder because, despite being made with 99% fat-free turkey breast, they are juicy, tender, and PACKED with flavor!
Each mini turkey meatloaf is studded with salty kalamata olives and feta cheese then slathered with hummus before baking to keep them super juicy. Topped with a fresh salsa containing parsley, tomato, cucumber, and basil, this re-imagined meatloaf is anything but boring,
Healthy and quick enough to make any night of the week, too!
Start the Mini Mediterranean Turkey Meatloaves by adding 1 egg and 2 Tablespoons hummus to 1lb ground turkey breast. You can use whatever flavor of hummus you like.
Next add 1/4 cup crushed Rice Chex or gluten free bread crumbs, and 1/4 cup feta cheese.
Now add 1/4 cup kalamata olives that have been sliced in half, and 1/4 cup chopped fresh parsley. If you’ll notice, most of the ingredients we’ve added so far are FULL of flavor, which will really help liven this turkey meatloaf up.
Rounding out the mix is 1/4 cup chopped red onion, 2 cloves of minced garlic, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, and lots of salt and pepper.
Mix the ingredients together with your hands until just combined then divide into 4 sections. Shape each section into a loaf then place onto a foil-lined, non-stick sprayed baking sheet.
Slather the top of each mini meatloaf with 1 Tablespoon hummus then bake for 18-20 minutes at 425 degrees.
While the meatloaves are sizzlin’ away in the oven, mix up a super-fresh topping that will bring even more flavor and life to the party.
In a bowl combine 1 chopped vine-ripened tomato and 1/2 peeled, seeded and chopped cucumber.
Next add 4-5 chopped basil leaves.
Finish up with a squeeze of lemon juice, 1 teaspoon extra virgin olive oil, salt, and pepper then toss to combine.
Pull the meatloaves out of the oven then let them rest for 5 minutes before spooning on the tomato topping plus a bit more feta cheese.
Tender, flavorful, fresh, and quick and easy too, I hope you love every single bite — enjoy!
Equipment
Ingredients
- 1 lb 99% fat free ground turkey breast
- 1 egg
- 1/4 cup crushed Rice Chex or gluten free bread crumbs
- 1/4 cup crumbled feta cheese, plus more for topping
- 1/4 cup pitted kalamata olives, sliced in half
- 1/4 cup chopped fresh parsley
- 1/4 cup minced red onion
- 1/4 cup + 2 Tablespoons hummus, divided
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- salt and pepper
For the topping:
- 1/2 small cucumber, peeled, seeded and chopped
- 1 large vine-ripened tomato, seeded and chopped
- 2 Tablespoons chopped fresh basil
- 1/2 lemon
- 1 teaspoon extra virgin olive oil
- salt and pepper
Directions
- Preheat oven to 425 degrees then line a baking sheet with foil and spray with non-stick spray. Set aside.
- In a large bowl, combine ground turkey, egg, bread crumbs, feta cheese, kalamata olives, parsley, red onion, 2 Tablespoons hummus, garlic, dried basil, oregano, salt, and pepper. Mix until just combined.
- Divide mixture into 4 equal-sized portions then form into loaves and place on prepared baking sheet. Spread 1 Tablespoon remaining hummus over each loaf then bake for 18-20 minutes, or until no longer pink in the center.
- Meanwhile, combine topping ingredients in a bowl. Spoon over cooked meatloaves then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
You had me at hummus.
Love the Mediterranean flavor profile! Sounds like such a fun take on meatloaf :)
I think I have been convinced to give meatloaf a try…
these look really yummy, thanks!
xo julesinflats.com
Hummus on top!? That’s inspired – these look delicious!
This looks so good. Question… I am not fond of feta cheese. Can you recommend another cheese to use in the meat loaf?
i didn’t have feta on hand so i used goat cheese. it’s so mild that it doesn’t over power the other flavors but adds nice texture.
How fun! Anything mini is always a joy to eat. :)
I’m so ready for spring too! I live in Denver and it was 50 degrees here so I wore flip flops to yoga… big mistake since there’s still know in certain spots.
Snow actually… if it was “know” I would have worn real shoes.
These look awesome. I love Mediterranean inspired food. Now I am just trying to figure out how I could make these vegetarian…haha!
This recipe looks amazing!! I keep saying “I’m making that this week” but every time I go back to your blog, you posted something else fantastic!!
1. It was 40 degrees today so I went to the outdoor mall without a coat!!
2. The snow is melting and while I’m glad to not have to slush through it it makes the dog want to wander around the yard instead of just do his business and come back in.
3. I’m eating ice cream right now.
4. Those meatloaves look delish minus the feta. I don’t do feta.
5. I would devour those sweet potato fries in 3 seconds flat.
I cannot believe I’ve never thought of putting hummus on my meatloaf – I’m Lebanese!! You better believe I’m trying this asap :)
Mediterranean flavors are my faaaaave. Especially olives. These sound super yummy… and your photos are GORGEOUS.
Haha, I know exactly what you mean! When it hits 40 degrees at any point in our long, cold winters in Wisconsin people break out their shorts! And the sweet potato fries look delicious by the way :)