When Ben got home from work and asked what we were having for dinner I am pretty sure that he cringed and rolled his eyes when I said turkey meatloaf. If it were up to him there would be no turkey burgers, no turkey meatballs, and no turkey meatloaf. And I get it. If the name of the food has the word meat in it, then it should be made of meat. This made me wonder, what is meat, exactly? I looked into the definition of meat, which is really just any animal flesh that we eat. But meat is defined more specifically as pork, beef and lamb by the meat packing industry. Chicken and turkey are grouped in the poultry category. So today we’re making poulty-loaf…which just doesn’t sound very good. So, I will keep calling this turkey “meat”loaf.
This was a good meatloaf. Definitely unique in flavor with the feta and dill. It wasn’t real juicy, but not at all dry either. I liked it, and Ben didn’t say that he hated it…
One of the reasons I chose to make this was its built in leftover recipe. I recently got an iPad (which I still can’t believe I talked myself into thinking I needed) and I have the Martha Stewart Everyday Food mag on it. This meatloaf recipe uses 1/3 of the leftover meatloaf to make turkey and spinach hand pies. Usually the only option for leftover meatloaf is meatloaf sandwiches, which are delicious, but it was fun to try something different. More on those later.
The only changes I made were to use wheat sandwich bread slices (which I soaked in a few tablespoons of milk before mixing them with everything else) and using all 85/15 turkey.
Greek Turkey Meatloaf
From Everyday Food April 2012
- 2 teaspoons extra-virgin olive oil
- 1 small red onion, diced small
- 2 garlic cloves, finely chopped
- 2 large celery stalks, diced small
- coarse salt and ground pepper
- 2 pounds ground 85/15 turkey (or half 93/7 and half 85/15)
- 1 large egg
- 2 slices white or wheat sandwich bread, cut into small pieces
- 2 tablespoons milk
- 4 ounces feta, crumbled (1 cup)
- 1/4 cup fresh dill, chopped
- Preheat oven to 350°F. In a medium skillet, heat oil over medium. Add onion, garlic, and celery and cook, stirring occasionally, until vegetables are soft, 7 minutes. Season with salt and pepper.
- In a large bowl, combine bread crumbs and milk and let soak for a few minutes. Add in vegetables, turkey, egg, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined. Mix in feta and dill.
- Transfer to a parchment-lined rimmed baking sheet and form into a 4-by-10-inch loaf. Bake until cooked through, 45 to 55 minutes, rotating sheet halfway through. Let rest 10 minutes before slicing. (To store, cover and refrigerate, up to 3 days.)