Meatloaf was one of my comfort meat dishes growing up. Its homey but yet one of the easiest and cheapest meat dishes to make. I’ve made many variations of meatloaf. One of my favorites was the barbecue meatloaf using lean ground beef. This time, I decided to make a turkey meatloaf because lean ground beef is not available where I live. Ground turkey is generally lower in fat than ground beef. Most people I know use thawed frozen spinach to make this kind of meatloaf but I went for fresh baby spinach instead. Either option works well with this meatloaf. I feel that turkey and spinach make a wonderful combination. You can add other vegetables too. I also made a tomato balsamic vinegar glaze as well in which I topped the meatloaf towards the last cooking stage. Leftovers can be frozen for later use.
For this recipe, you will need:
- 2 lbs of ground turkey
- 1 large onion chopped
- 2 garlic cloves minced
- 1 lbs of fresh baby spinach washed and rinsed
- 1/2 cup of unseasoned bread crumbs
- 1 large egg beaten
- A pinch of cayenne pepper
- Salt and pepper for taste
For the tomato balsamic glaze:
- 3/4 cup of tomato paste
- 1/3 cup of balsamic vinegar
- 2 teaspoons of brown sugar
Preheat oven to 350 degrees F. Heat olive oil in a skillet over medium-high heat. Saute chopped onion till caramelized. Add garlic and saute for another 2 minutes. Add spinach and saute till wilted.Turn off flame and set aside. In a large bowl, mix ground turkey,beaten egg, bread crumbs,salt,pepper, and cayenne pepper till well combined. Do not overmix though. Fold in spinach onion mixture. Put into a greased loaf pan in the oven for 30 minutes. Mix ingredients for the tomato balsamic glaze. Remove meatloaf from oven. Cover meatloaf with glaze. Bake for another 10 minutes. Serve hot or cold.
Yields approximately 6 servings