Ground turkey in this recipe lovers the fat while spinach gives the meat loaf even more nutritional value. The spinach also helps keep the texture moist...and the green flecks add such pretty color to the slices.—Taste of Home Test Kitchen, Greendale, Wisconsin
- 1 medium onion, finely chopped
- 1 tablepoon canola oil
- 2 eggs
- 1/2 cup 2% milk
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 2 cups soft whole wheat bread crumbs (about 5 slices)
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2-1/2 pounds lean ground turkey
- 1/2 cup salsa
- 1 tablespoon butter, melted
- In a small skillet, saute onion in oil until tender; set aside. In a small bowl, combine the eggs, milk, lemon juice, salt, basil, oregano and pepper. Stir in the bread crumbs, spinach and reserved onion. Crumble turkey over mixture and mix well.
- Shape into a 12-in. x 5-in. loaf; place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over top.
- Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until no pink remains and a meat thermometer reads 165°. Yield: 10 slices.
Originally published as Turkey Meat Loaf in Light & Tasty February/March 2001, p14
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Turkey Spinach Meat Loaf
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review