Turkey Meatloaf Recipe
This Turkey Meatloaf Recipe is healthy, tasty, filling and makes a perfect weeknight dinner. Plus spinach takes this dish to the next level.
Servings 4 servings, 8 pieces
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 2 cups packed baby spinach
- 1 pound lean ground turkey 99% fat free
- 1 egg
- 1 cup fresh bread crumbs
- 3/4 cup ketchup divided
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- salt & pepper to taste
In a large skillet, heat olive oil over medium heat. Stir in onion and sauté 5 minutes or until they start to get tender. Stir in the spinach and cover to wilt.
Remove from pan and chop spinach mixture up into small pieces and add it to a large bowl with the turkey, egg, bread crumbs, 1/4 cup ketchup, worcestershire sauce, thyme, salt and pepper. Stir to combine and press into a greased loaf pan.
Top with remaining 1/2 cup ketchup and bake at 375 degrees for 45-55 minutes or until thermometer reads an internal temperature of 165 degrees or higher. Sit for 10 minutes, then slice and serve.
Leftovers. This turkey meatloaf recipe can last up to 4 days in the fridge and is great as leftovers.
Freezing. Make the turkey meatloaf recipe as directed. Cool and slice, then store in airtight containers in the freezer for up to three months!
Reheating. Thaw the meatloaf slowly. This is best done in the fridge the night before. Then in 30-second increments microwave that baby until it is warm and delicious.
Turkey Meatloaf Muffins. To make this recipe faster and cuter divide the turkey mixture into four smaller loaf pans and bake for 20-30 minutes. OR you can even use your cupcake tin to make a ton of small, cute, delicious meatloaves.
Calories: 345kcal | Carbohydrates: 34g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 103mg | Sodium: 733mg | Potassium: 691mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1725IU | Vitamin C: 8.1mg | Calcium: 90mg | Iron: 3.3mg