In the house where I grew up, meatloaf meant ground beef, ketchup, bread crumbs, an egg, and some sort of dried green herb (thyme or oregano, or maybe even dried parsley flakes), smooshed together, shaped into something that looked like a small torpedo, and baked for what seemed like eternity. Good, maybe great, but it doesn't satisfy my adult taste buds. This Greek turkey meatloaf isn't my mother's meatloaf. It's lighter, for one thing. It's moist, thanks to an infusion of yogurt. It's shot full of fresh herbs, and lemon zest gives it zing. Just like mom's, though, it makes amazing cold meatloaf sandwiches, and you can freeze big, fat slices to reheat gently in the microwave.
Greek turkey meatloaf
2 lb ground turkey (I use 93% fat free)
1 cup plain dry bread crumbs
3/4 cup nonfat plain Greek yogurt
2 large eggs
2 Tbsp Greek seasoning
2 Tbsp chopped fresh flat-leaf parsley
1 tsp chopped fresh thyme or oregano
Zest of 1/2 lemon
4-5 thin slices of whole lemon
Preheat oven to 400°F.
In a large mixing bowl, combine turkey, bread crumbs, yogurt, eggs, Greek seasoning, parsley, thyme (or oregano), and lemon zest. Mix with your impeccably clean hands just until all ingredients are evenly distributed; do not overmix.
Spray an 8-1/2 x 4-1/2 inch loaf pan (or any pan approximately that size) with cooking spray. Lightly pack the meatloaf mixture into the pan. Top with lemon slices.
Bake at 400F for 60 minutes.
Allow the meatloaf to cool for 10-15 minutes before slicing.
Other recipes that use these pantry ingredients:
Classic meatloaf, from Cooking on the Side
Turkey meatloaf, from RecipeGirl
Individual-serving meatloaf balls with Italian sausage, ground beef, and peppers, from Kalyn's Kitchen
Horseradish meatloaf, from Pinch My Salt
Quick and easy turkey meatloaf, from Christine Cooks
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