Slimmed Down Turkey Spinach Meatloaf
- Level: Easy
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 344 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 113 milligrams
- Sodium
- 953 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Protein
- 26 grams
- Sugar
- 5 grams
- Total: 1 hr 45 min
- Active: 25 min
Ingredients
Meatloaf:
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
Directions
- 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.