Italian-style Turkey Meatloaf
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Ingredients
10 ounces frozen chopped spinach
1 TBSP olive oil
1 onion
2 cloves finely minced garlic (or add 1 tsp garlic powder with the salt, pepper, and basil)
3 eggs
¼ cup yogurt
2 tsp lemon juice
2½ tsp salt
1 tsp pepper
1 TBSP basil
3 pounds ground turkey
2 cups provolone and/or parmesan cheese, grated
1 can (sugar-free) Italian-style tomatoes, puréed
1 can tomato paste
283 grams frozen chopped spinach
1 TBSP (15 ml) olive oil
1 onion
2 cloves finely minced garlic (or add 1 tsp [5 ml] garlic powder with the salt, pepper, and basil)
3 eggs
60 ml yogurt
2 tsp (10 ml) lemon juice
2½ tsp (12.5 ml) salt
1 tsp (5 ml) pepper
1 TBSP (15 ml) basil
1360 grams ground turkey
224 grams provolone and/or 180 grams parmesan cheese, grated
1 can compliant Italian-style tomatoes, puréed
1 can compliant tomato paste
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Instructions
- Thaw spinach.
- Heat oven to 350°F (180°C).
- Chop onion and mince garlic.
- Cook onion and garlic in oil until soft, about 2 minutes.
- Whisk eggs with yogurt, lemon juice, salt, pepper, and basil.
- Add spinach, onion and garlic, turkey, and cheese, and mix well.
- Turn mixture out onto baking pan and form it into a 9x5-inch (23x12.7-cm) loaf.
- Brush with tomato sauce.
- Bake approximately 1 hour and 15 minutes, or until 180°F (82°C) in the center.
Nutritional Info
Storage
Notes
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