Greta has been insisting on using a fork to feed herself lately. She’s successful about half the time now, which is a big improvement from when she first started. She finally understands the food falls off the fork if she flips it over! If I try and help her in an attempt to speed things up, I get the stink eye and/or shrieks of protest. It’s pretty cute.
Anyway, she takes after her tete (daddy in Lithuanian) and loves my meatloaf. I’m always up for it as well because it’s such great comfort food and it only takes about 20 minutes to prep. Plus, leftovers are even better the next day! This version has a Mediterranean twist. I packed it with sautéed onions and garlic, roasted red peppers, feta, and oregano. Greta immediately dug in and gobbled it right up!
Mediterranean Turkey Meatloaf
1 tablespoon olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 1/2 pounds ground turkey
1/2 cup chopped roasted red peppers
1 cup crumbled feta cheese
1 large egg
3/4 cup bread crumbs
1 1/2 teaspoons dried oregano
1 teaspoon salt
Heat oven to 350˚F. Heat olive oil over medium heat in a large skillet. Add onions and sauté for 8 to 10 minutes or until soft; add garlic and sauté one additional minute.
Mix onions, ground turkey, roasted red peppers, feta cheese, egg, bread crumbs, oregano, and salt in a large bowl with hands until well combined. Form meat into a loaf and place in a greased pan. Bake meatloaf at 350˚F for 50 to 60 minutes or until cooked through and no longer pink in the center. Makes 6 servings.
Nutrition: 319 calories, 16.5g fat, 1.4g fiber, 28.7g protein per serving
Cost: $1.35 per serving