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
- 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)
- Preheat oven to 350 F
- Cook the spinach according to package directions. Drain it VERY well by squeezing it against a sieve. Set aside.
- Saute the vegetables in a pan over medium heat until the onion is translucent. Take the pan off heat to cool.
- Beat the eggs with the sundried tomato pesto, mustard, and soy sauce (or coconut aminos) in a very large bowl.
- Add all remaining ingredients (including the reserved onion mixture and spinach) and combine very well using your hands.
- 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.