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.