Mediterranean Meat Loaf

Diana Perry


I've been making this most of our married life, and don't remember it's original source. I adapted to our tastes and have the fat. The addition of the peas and carrots into the meatloaf sounds unusual, but somehow it really works! I have shared many times with friends and family. It is so good, I've made two and served at dinner parties! The whole house will smell wonderful when this is cooking.

★★★★★ 1 vote
15 Min
1 Hr


1-1/2 lb
ground turkey
2/3 c
italian bread crumbs
2/3 c
red onion, chopped
2 clove
finely minced garlic
1/2 tsp
sea salt
1/2 tsp
2/3 c
egg beaters, or egg substitute
8 oz
peas and carrots, canned, drained
2-1/4 oz
can sliced black olives
14-1/2 oz
diced tomatoes (i like to use the ones with onions and herbs, if available)
1 tsp
mrs. dash onion and herb seasoning (if you can't find the tomatoes with that seasoning)


1Preheat oven to 325
2Mix turkey, bread crumbs, onion, garlic, salt, pepper and egg substitute thoroughly. Gently add the peas and carrots and half of the olives, blending gently.
3Shape into a 9X5" loaf, and place in 9X13" pan. Bake 30 minutes.
4Meanwhile, mix remaining olives with undrained tomatoes and Mrs. Dash seasoning if you cannot find the tomatoes with that seasoning in the can; Spoon over top of loaf.
5Continue to bake for additional 30 minutes, or cooked through and thermometer registers 160 degrees in center. Let stand at least 5 minutes before slicing; serve with tomato/olives from the pan.