"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, January 16, 2011

Turkey Meatloaf with Feta and Spinach

1 1/2 # Ground Turkey meat
2 Tbsp. Olive oil
1 Tsp. Oregano
1/2 small Onion, minced
1 small clove Garlic, minced
salt and pepper, to taste
1 Egg, well scrambled
2 Tbsp. Applesauce
1 Tbsp. Dijon mustard
1/2 C. Panko bread crumbs
1 1/2 C. chopped fresh Spinach
1/2 C. crumbled Feta cheese
2 Zucchinis, sliced length-wise and grilled (season with salt and pepper)
4 red Onion slices, grilled (season with salt and pepper)
4 slices of Tomato
Tzatziki sauce, (Trader Joe's is excellent)

Preheat oven to 375 degrees.

In a large bowl, combine ground turkey, salt and pepper.  Reserve.  In a saute pan heat oil to shimmering over med-high heat.  Add onions and cook until translucent.  Add garlic and cook for 1 minute.  Add oregano and cook a minute more.  Let mixture cool a little and add to turkey.  Add egg, breadcrumbs, mustard, applesauce, spinach and feta, mix well. (I put on latex gloves and use my hands) 
Line a sided baking sheet with foil and coat with non-stick spray.  Shape turkey mixture into a loaf with hands.  Using a baking sheet instead of a loaf pan will give your meatloaf a much better crust, while remaining moist inside.  Put loaf in oven and cook for approximately 30-35 minutes.  Meat thermometer should read an internal temperature of 160-165 degrees. 
Remove loaf from oven and reserve warm for at least 10-15 minutes before slicing.
Arrange grilled vegetables on a warm serving tray and place sliced turkey meatloaf in the center.  Serve with Tzatziki sauce on the side. I am serving with Baby Red Bliss potatoes and Rosemary, but it can be served with tabbouleh and hummus with flatbread as well or rice.

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