Yep. That’s the name.
What is a meatcake exactly? Part meatloaf, part patty. Who knows? Who cares? Because it’s a delicious slab of meat that makes for a great sandwich, burger, or a simple plain thick slice of meat.
These meatcakes feature ground turkey that’s stuffed with an assortment of savory flavors, including green and kalamata olives, sun-dried tomatoes, and lots and lots of feta.
Please note that this recipe produces about 10-12 meatcakes, which can feed a whole family for a week. If you need, try halving things down and experimenting with ingredient portions.
Serving ideas include dressing it up as an olive burger topped with sharp cheddar or swiss, and more olives! Or eat it plain over a bed of veggies and some tzatziki sauce.
- Prep: 10 minutes
- Cooking: ~45 minutes
- Yields: 10-12 meatcakes
- 3 pounds of ground turkey
- 4 tbsp pesto
- 4 cloves of minced garlic
- 1 1/2 cup of crumbled feta
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup of bread crumbs
- 1/2 cup of sliced green olives
- 1/2 cup of sliced kalamata olives
- 1/2 cup of sun-dried tomatoes
- 1 egg, beaten
- Optional: Buns, tomatoes, lettuce, onion, and extra cheese for topping if you want a burger style
- In a large mixing bowl, combine the ground turkey with feta, pesto, olives, sun-dried tomatoes, the egg, and your seasonings.
- Then mix in the bread crumbs and divide the meatcake mix into patties, balls, or whatever your heart and stomach desire.
- Preheat the oven to 400 degrees and line a baking fan with tin foil and spray with cooking spray.
- Then place your greek meatcakes on the baking sheet and throw it in the oven.
- Bake for about 20-25 minutes. Flipping halfway through. Cook until the turkey reaches 165 internally.
- Remove from oven and enjoy as a burger or meatballs or by itself with more pesto and cheese!