If Juicy, flavorful, and tender aren’t the words that come to mind when meatloaf is mentioned…….then ditch the recipe you’re using and try this Spinach Turkey Meatloaf! It contains all those qualities and is healthy, low-fat and low-calorie.
Trust me, as someone who thought they hated meatloaf, this one’s a game changer. Never in a million years did I think I would like it, or be making it myself. I mean it’s meat, molded into a form that should only be used for bread. Add a heavy topping of ketchup, almost like a desperate attempt to hide what lurks beneath, and you have a meal grandma slapped on the table and said “Eat Up.”
Well……Forever my humble opinion is changed!
You can slap this Spinach Turkey Meatloaf on my table anytime!
I got thinking after sampling my moms lentil loaf, and loving it, maybe it wasn’t that I didn’t like meat loaf. Perhaps I just didn’t like any of the meatloaf I tried before!
So I set forth making myself a meatloaf, that changed the face of all loaves of meat for me, forever!
I promise this Spinach Turkey Meatloaf won’t receive heavy sighs of “EWWWWW” from the peanut gallery, when they hear it’s for dinner!
Turkey was my ground meat of choice, you can use chicken, beef, pork, or a blend if you prefer. Spinach adds moisture to help combat the dreaded dry brick like result usually associated with this dish.
( Look mom, I’m eating spinach)
Putting this dish together I quickly realized why its been a staple for families throughout the years.
It’s so easy and cheap!
Squish everything together, plop it in a pan, and bake it.
Serve it up with a side of my super creamy mashed potatoes and you have the perfect comfort food for dinner. In addition, you can make it ahead of time. The recipe easily doubles so you can make one for now, and freeze the other for later .
- Topping for 1 loaf:
- ¼ cup low sugar ketchup
- 2 teaspoons mustard
- 1 stevia packet
- For the meatloaf:
- 1 cup Ritz crackers, crushed
- 11/2 tablespoons low sodium soy sauce
- 11/2 tablespoons siracha
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 egg whites
- 3 tablespoons fresh parsley
- 10oz box frozen spinach, thawed and drained well. Make sure you squeeze as much water out as possible!
- 2 pounds lean ground turkey or chicken
- For the topping:
- Mix all the ingredients in a bowl and set aside
- For the meatloaf:
- Line 2 (9X5) loaf pans with parchment and pre-heat the oven to 350 degrees.
- Mix all the ingredients in a bowl with your hands till well combined.
- Evenly distribute the meat mixture between the 2 pans, pack it in.
- Put one of the pans in the oven and cook for 30 min.
- After the 30 min. is up, remove the pan from the oven and spread the topping on it. Return it to the oven and cook another 10-15 min or till an internal temperature of 160 degrees . Let stand for 10 min. Then slice and enjoy.
- Take the other pan that you did not cook and cover it with a layer of Seran wrap, then foil. Place it in the freezer for up to 3 months. When ready to cook, let it thaw overnight and cook as you did the other loaf.
I always make two loaves when making this and freeze one! Even if I’m only cooking for one or two. Don’t worry that it makes too much food. This meatloaf is delicious as leftovers. If I cook an entire meatloaf for myself this is how I roll:
Meal #1: Have it with some super creamy mashed potatoes .
Meal #2: Put a slice on a bun for a meatloaf sandwich!
Meal #3: Crumble it up as the protein in a salad.
Tell me, what are your thoughts on meatloaf?
What did you absolutely hate growing up, but liked now that you’re older?
Do you stockpile meals in your freezer for easy options later on?