- Total: 1 hr 45 min
- Active: 25 min
- Yield: 4 to 6 servings
- Level: Easy
Nutrition Info: HEALTHY
- 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
- 4 plum tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt
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.