As many of you know, I’ve been working hard over the last few months to change the way I think about food and to lose these extra pounds that I’ve let slip on over the last few years.
I’m down 14 pounds and am maintaining right now, and part of that process has been seeking out yummy, healthy recipes that I can indulge in at the same time I feed my family. This No Carb, No Sugar detox has been revolutioniary for me. Just in losing weight, but really to help me get a balance back with healthy eating.
For the first month, cooking separately for me was a necessity, but now that I’ve added back in a few carbs and a bit of dairy, this is a perfect recipe that pleases even my teen
We love meatloaf of all variations, but by substituting the ground beef for turkey, I could keep the proteins lean and the fat content down. Since I always pack my meat loaf with veggies, I decided to turn this meal into something a little fancy. Yes, meat loaf fit for the finest of company because the presentation is stepped up a notch.
If spinach isn’t your first choice, don’t worry, you can just stuff it with cheese or eliminate both all together. I did half and half for our family, since I knew some wouldn’t prefer it with spinach. I can’t wait until summer because I will also stuff it with my abundance of shredded zucchini.
This recipe portion if for a family of four, but I highly recommend doubling or tripling this recipe and making additional loafs because meatloaf the next day is amazing. Have you tried a meat loaf sandwich? You do not want to miss out. This recipe actually fits into all my 10 Minute Dinner criteria, but I wanted you all to see it here first.
How do you like your meatloaf? Are you a purist or do you pack it and make it stretch? I can’t wait to see what you are all serving up for Tasty Tuesday
Recipe: Ground Turkey Meat Loaf
Summary: This delicious and healthy ground turkey meat loaf recipe is taken up a notch by stuffing it with spinach and cheese for great presentation.
- 1 1/4 pounds ground turkey
- 1 cup of spaghetti sauce (your favorite)
- 1/2 cup of Italian seasoned bread crumbs (if you don’t have any substitute quick oats)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 eggs, beaten (for lower fat – 1 egg & 2 egg whites)
- 2 tsp Worcestershire sauce
- 1 tsp onion powder
- 2 TB Parmesan cheese, grated
- 1/2 teaspoon fennel seed, crushed (optional)
- One 10 ounce package frozen chopped spinach, thawed and very well drained
- 1 cup low fat shredded cheese, mozzarella (or what you have on hand. In the pic, I used cheddar)
I use a bit of my homemade Ketchup on top. It’s so easy and delicious.
- Preheat oven to 350 degrees.
- Line 8 or 9 inch loaf pan with foil for easy clean up. (Optional)
- In mixing bowl, combine turkey with 1/4 cup of sauce, bread crumbs, onion, garlic, eggs, Worcestershire Sauce, seasonings, parm cheese and optional fennel. Mix well.
- Press half the turkey in the pan.
- With the back of a spoon, press a 1 inch deep indentations down the center, leaving a inch border on all sides.
- In another bowl, toss the spinach and 3/4 cup of the mozzarella. Spoon the spinach mixture down the indentation.
- Spread the remaining turkey over the top, sealing edges along the side of pan.
- Bake for 45-50 minutes.
- (Take out of oven and carefully dumb out any accumulated grease).
- Spoon the remaining spaghetti sauce over the top of the meat loaf and sprinkle remaining cheese. Bake for an additional 15 minutes or until meat is cooked through and sauce is bubbling. (Check)
- Let stand for 10 minutes before serving. If you try and serve right away, it may fall apart, since it needs a little time to set.
Preparation time: 10 minute(s) Cooking time: 1 hour(s) Number of servings (yield): 6