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)

How to Make Mediterranean Meat Loaf


  • 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.

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