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–+ servings

Mediterranean Turkey Meatloaf with Eggplant and Olives

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 small eggplant, cut into ½-inch cubes
  • ½ teaspoon salt, divided
  • 1 pound ground turkey
  • ½ cup plain breadcrumbs
  • 1 large egg
  • ⅓ cup crumbled feta cheese
  • ⅓ cup pitted Kalamata olives, chopped
  • 2 tablespoons finely chopped red onion
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 tablespoons tomato paste

fremgangsmåte
 

  • Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • Warm the olive oil in a large skillet over medium heat. Add the eggplant and half of the salt. Cook for 8 to 10 minutes, stirring occasionally, until tender and lightly golden. Let it cool for a few minutes.
  • In a large bowl, combine the ground turkey, breadcrumbs, egg, feta, olives, red onion, garlic, oregano, black pepper, remaining salt, and cooled eggplant. Mix gently until combined, taking care not to overwork the turkey.
  • Shape the mixture into a compact loaf on the prepared baking sheet. Spread the tomato paste over the top in a thin layer.
  • Bake until the center reaches 165°F on an instant-read thermometer. Let the meatloaf rest for 5 minutes before slicing so it holds together more easily.

merknader

Cut the eggplant into evenly sized cubes so it cooks at the same rate, and let it cool before mixing it into the turkey. For a less salty flavor, rinse and dry the olives before chopping, since the feta and olives both add saltiness.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Large Mixing Bowl, Rimmed Baking Sheet, Instant-Read Thermometer