Slimmed Down Turkey Spinach Meatloaf

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  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 25 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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

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 


  1. For the meatloaf: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl.
  5. Slice the meatloaf and serve it with the tomato salad.