Slimmed Down Turkey Spinach Meatloaf

Recipe courtesy of The Kitchen
Total: 1 hr 45 min
Active: 25 min
Yield: 4 to 6 servings
Level: Easy

Nutrition InfoHEALTHY



  • 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 


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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