Thursday, February 23, 2012

Turkey meatloaf with spinach, feta, and sundried tomato pesto


I recently posted a recipe for all-beef meatloaf, but I also wanted to try making a moist, flavorful turkey loaf. I actually think I like this one better! The feta crumbles and sundried tomato pesto keep it moist and add lots of flavor. I found Classico sundried tomato pesto in the same supermarket section as the jarred tomato sauce; it should be quite readily available. The spinach adds color and some extra nutrition value. As with the beef meatloaf, I used dried mushrooms as a binder, though for this I kept them fairly coarse instead of blitzing them to a powder.

TURKEY MEATLOAF WITH SPINACH, FETA, AND SUNDRIED TOMATO PESTO
Serves 4-6

INGREDIENTS
  • 1.5 lbs ground turkey or chicken
  • 1 10 oz box frozen chopped spinach
  • 1 bag frozen mirepoix, OR 1 medium minced onion + 1 minced celery rib + 1 minced garlic clove + 2 Tbs parsley
  • Fat of choice for sauteeing the veggies
  • 2 eggs
  • 1/4 cup sundried tomato pesto
  • 1 Tbs soy sauce, tamari, or coconut aminos
  • 1 Tbs dijon mustard
  • 0.5 oz dried mushrooms (I used shittake), ground to a coarse powder in a spice grinder or food processor
  • 6 oz (weight) feta, crumbled (reduced fat is fine if you prefer, though it won't get as creamy)
DIRECTIONS
  1. Preheat oven to 350 F
  2. Cook the spinach according to package directions. Drain it VERY well by squeezing it against a sieve. Set aside.
  3. Saute the vegetables in a pan over medium heat until the onion is translucent. Take the pan off heat to cool.
  4. Beat the eggs with the sundried tomato pesto, mustard, and soy sauce (or coconut aminos) in a very large bowl.
  5. Add all remaining ingredients (including the reserved onion mixture and spinach) and combine very well using your hands.
  6. Pack the meat mixture into a loaf pan (or shape into a free-form loaf shape and set it on a baking sheet or broiler pan). Bake at 350 for 45-60 minutes or until it registers an internal temperature of 160 F. Let cool for 10-20 minutes before slicing. If desired, serve with extra sundried tomato pesto and/or feta crumbles.

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