High Protein Greek Turkey Meatloaf – Flavor-Packed, Meal Prep Friendly
This Greek-style turkey meatloaf is juicy, bright, and full of Mediterranean flavor. It’s an easy weeknight dinner that also works perfectly for meal prep. Think lean ground turkey mixed with spinach, feta, olives, and herbs, baked until tender and topped with a simple lemon-yogurt drizzle.
It slices beautifully, reheats well, and pairs with almost anything. If you want a high-protein meal that doesn’t taste “healthy,” this one delivers.
Ingredients
Method
- Preheat and prep. Heat your oven to 375°F (190°C). Line a sheet pan with parchment or lightly oil a loaf pan. For best browning, shape the loaf free-form on a sheet pan rather than using a pan.
- Wilt the spinach. Sauté chopped spinach in 1 teaspoon olive oil until just wilted, 1–2 minutes. Cool slightly and squeeze out any excess moisture. If using frozen spinach, thaw and squeeze dry in a clean towel.
- Grate the onion. Use the large holes of a grater. The juices help keep the meat moist, so include them. Mince the garlic.
- Mix the dry binders. In a large bowl, combine oats or breadcrumbs, oregano, cumin, dill, salt, and pepper. This spreads the seasoning evenly.
- Add the wet ingredients. Stir in eggs, 1/2 cup Greek yogurt, grated onion (and juices), garlic, 1 tablespoon olive oil, lemon zest, and cooled spinach. Mix to form a thick, cohesive base.
- Fold in the “Greek” bits. Gently mix in feta, olives, and sun-dried tomatoes if using. Don’t overmix or the loaf can get dense.
- Add the turkey. Add ground turkey and mix with your hands just until combined. Stop as soon as it looks uniform.
- Shape the loaf. Transfer to your prepared pan or sheet. Shape into a firm loaf about 9 x 5 inches. Smooth the top, then brush with the remaining 1 tablespoon olive oil for a golden finish.
- Bake. Bake for 45–55 minutes, until an instant-read thermometer in the center reads 165°F (74°C). If the top browns too fast, tent loosely with foil.
- Make the lemon-yogurt sauce. While it bakes, mix the remaining 1/2 cup Greek yogurt with 1–2 tablespoons lemon juice, a pinch of salt and pepper, and grated cucumber if using. Chill.
- Rest and top. Let the meatloaf rest 10 minutes before slicing. Spoon some of the lemon-yogurt sauce over the top and serve the rest on the side.
- Serve. Slice into 8–10 pieces. Great with roasted vegetables, a Greek salad, or warm pita and hummus.
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Why This Recipe Works
This meatloaf stays moist thanks to a mix of grated onion, olive oil, and a quick yogurt drizzle after baking. The flavors are bold but balanced: salty feta, briny olives, and fresh dill brighten the mild turkey.
Oats or whole-wheat breadcrumbs keep the texture tender without drying it out. And because it uses lean turkey and spinach, you get a lot of protein with bonus fiber and iron.
Shopping List
- Ground turkey (93% lean) – 2 pounds
- Rolled oats or whole-wheat breadcrumbs – 3/4 cup
- Eggs – 2 large
- Plain Greek yogurt (2% or nonfat) – 1 cup, divided
- Olive oil – 2 tablespoons
- Yellow onion – 1 medium, grated
- Garlic – 3 cloves, minced
- Fresh spinach – 3 packed cups, chopped (or 1 cup thawed frozen, squeezed dry)
- Feta cheese – 3/4 cup, crumbled
- Kalamata olives – 1/3 cup, chopped
- Sun-dried tomatoes (optional) – 1/4 cup, chopped
- Lemon – 1 (zest for the loaf, juice for the sauce)
- Fresh dill – 2 tablespoons, chopped (or 2 teaspoons dried)
- Dried oregano – 2 teaspoons
- Ground cumin – 1 teaspoon
- Salt – 1 to 1 1/4 teaspoons
- Black pepper – 1 teaspoon
- Cucumber – 1/2 cup, finely grated (for sauce; optional but great)
Step-by-Step Instructions
- Preheat and prep. Heat your oven to 375°F (190°C). Line a sheet pan with parchment or lightly oil a loaf pan.
For best browning, shape the loaf free-form on a sheet pan rather than using a pan.
- Wilt the spinach. Sauté chopped spinach in 1 teaspoon olive oil until just wilted, 1–2 minutes. Cool slightly and squeeze out any excess moisture. If using frozen spinach, thaw and squeeze dry in a clean towel.
- Grate the onion. Use the large holes of a grater.
The juices help keep the meat moist, so include them. Mince the garlic.
- Mix the dry binders. In a large bowl, combine oats or breadcrumbs, oregano, cumin, dill, salt, and pepper. This spreads the seasoning evenly.
- Add the wet ingredients. Stir in eggs, 1/2 cup Greek yogurt, grated onion (and juices), garlic, 1 tablespoon olive oil, lemon zest, and cooled spinach.
Mix to form a thick, cohesive base.
- Fold in the “Greek” bits. Gently mix in feta, olives, and sun-dried tomatoes if using. Don’t overmix or the loaf can get dense.
- Add the turkey. Add ground turkey and mix with your hands just until combined. Stop as soon as it looks uniform.
- Shape the loaf. Transfer to your prepared pan or sheet.
Shape into a firm loaf about 9 x 5 inches. Smooth the top, then brush with the remaining 1 tablespoon olive oil for a golden finish.
- Bake. Bake for 45–55 minutes, until an instant-read thermometer in the center reads 165°F (74°C). If the top browns too fast, tent loosely with foil.
- Make the lemon-yogurt sauce. While it bakes, mix the remaining 1/2 cup Greek yogurt with 1–2 tablespoons lemon juice, a pinch of salt and pepper, and grated cucumber if using.
Chill.
- Rest and top. Let the meatloaf rest 10 minutes before slicing. Spoon some of the lemon-yogurt sauce over the top and serve the rest on the side.
- Serve. Slice into 8–10 pieces. Great with roasted vegetables, a Greek salad, or warm pita and hummus.
Keeping It Fresh
Store slices in airtight containers in the fridge for up to 4 days.
Keep the yogurt sauce separate so the loaf doesn’t get soggy. For freezing, wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in a 300°F (150°C) oven or in a covered skillet with a splash of water.
To keep texture moist during reheating, cover and avoid blasting with high heat.
A quick microwave reheat works too—30–60 seconds per slice—just don’t overdo it.
Health Benefits
- High protein: Lean turkey and Greek yogurt pack in protein to support muscle repair and steady energy.
- Lower saturated fat: Using 93% lean turkey keeps calories and saturated fat in check without sacrificing flavor.
- Micronutrient boost: Spinach brings iron, folate, and vitamin K; lemon and tomatoes (if used) add vitamin C and antioxidants.
- Quality fats: Olive oil and olives provide heart-healthy monounsaturated fats.
- Better-for-you binder: Oats or whole-wheat breadcrumbs add fiber for fullness and digestion.
Pitfalls to Watch Out For
- Overmixing the meat: This compacts the proteins and leads to a tough loaf. Mix just until combined.
- Skipping moisture: Don’t skip grated onion, yogurt, or olive oil. They prevent dryness.
- Not squeezing spinach: Excess water can make the loaf soggy and cause it to crumble.
- Undercooking or overcooking: Use a thermometer.
Pull at 165°F (74°C) and rest 10 minutes.
- Too much salt: Feta and olives are salty. Start with the lower end of salt and adjust next time if needed.
Recipe Variations
- Gluten-free: Use certified gluten-free oats. Skip breadcrumbs.
- Dairy-free: Omit feta and swap Greek yogurt for a thick, unsweetened plant-based yogurt.
Add 1–2 tablespoons nutritional yeast for savory depth.
- Spicy: Add 1/2–1 teaspoon crushed red pepper flakes or a minced jalapeño.
- Herb swap: Try mint and parsley in place of dill for a different Greek vibe.
- Veggie boost: Fold in finely diced red bell pepper or grated zucchini (squeeze out moisture first).
- Mini loaves or meatballs: Shape into 2 smaller loaves (bake 28–35 minutes) or into meatballs (bake 15–18 minutes at 400°F/205°C).
- Topping twist: Brush with a thin layer of tomato paste mixed with lemon juice for a tangy glaze.
FAQ
Can I use 99% lean ground turkey?
You can, but it tends to be drier. If you use extra-lean turkey, add an extra tablespoon of olive oil and don’t skip the yogurt and grated onion. The lemon-yogurt sauce helps too.
What can I use instead of olives?
Capers offer a similar briny note.
You can also skip them and add more sun-dried tomatoes or roasted red peppers for flavor without the brine.
How do I know the meatloaf is done without a thermometer?
A thermometer is the most reliable tool. If you don’t have one, check that the juices run clear and the center looks set, not pink. Still, investing in a quick-read thermometer is worth it for food safety.
Can I make it ahead?
Yes.
Mix and shape the loaf up to 24 hours in advance, cover, and chill. Bring it to room temp for 20–30 minutes, then bake. Or bake fully, cool, slice, and store for quick meals all week.
Is this good for meal prep?
Absolutely.
It slices cleanly, reheats well, and pairs with many sides. Store with roasted veggies, quinoa, or a chopped Greek salad for balanced lunches.
What’s a good side dish?
Try lemon-roasted potatoes, garlicky green beans, cucumber-tomato salad, or a simple orzo with olive oil and herbs. Warm pita and hummus also make a great combo.
Can I substitute chicken for turkey?
Yes.
Ground chicken works similarly. Choose 93% lean for best moisture and flavor, and follow the same instructions.
Wrapping Up
This High Protein Greek Turkey Meatloaf brings big Mediterranean flavor with simple ingredients and straightforward steps. It’s tender, satisfying, and easy to customize for your needs.
Whether you’re feeding a family or stocking the fridge for the week, this recipe is a reliable go-to. Make it once and it will quickly join your regular rotation.
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