Slimmed Down Turkey Spinach Meatloaf

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
5 min
Cook:
1 hr 25 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Meatloaf:
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 large onion, sliced
  • One 10-ounce package frozen spinach, thawed and excess water squeezed out
  • 1 cup 1-percent milk
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon dried mint
  • 1 tablespoon kosher salt
  • 2 teaspoons Worcestershire sauce
  • Pinch of grated nutmeg
  • 1 large egg plus 1 egg white
  • 1 cooked large baking potato, peeled (about 10 ounces)
  • Freshly ground black pepper
  • 1 pound ground lean turkey
  • Tomato Salad:
  • 4 plum tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon kosher salt
Directions
  • For the meatloaf: Preheat the oven to 350 degrees F.

  • Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together.

  • Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes.

  • For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl.

  • Slice the meatloaf and serve it with the tomato salad.


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    This recipe is featured in:

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