Wednesday, December 5, 2012

Turkey Meatloaf with Spinach & Feta

I've never been much of a meatloaf girl. The blandish, ketchupy soaked hunk of meat just isn't something that has ever appealed to me. Guys however, I feel like are always interested in a meatloaf so I think it's something every girl should know how to make. A couple of years ago my sister introduced me to Giada De Laurentiis's turkey meatloaf and I was shocked at how much I loved it. I revised her recipe a bit for dinner a couple nights ago and it was super tasty. It takes about an hour to bake, so it's not a fast week night meal, although it is an easy weeknight meal. I served ours with mushroom gravy (just because I was craving it after trying an amazing one a few days prior), but this recipe doesn't need it because it's already full of flavor.  I made the gravy again recently on a chicken bake and it was perfect. I'll share that recipe with you soon!

Prep Time: 10 minutes
Bake Time: 45-55 minutes
Servings: If 2 large slices = 1 serving, then this makes 8 servings

Here's what you need:
butter (to coat the pan)
9x5 loaf pan
5-8 cloves chopped garlic (less if you don't love garlic)
1 cup fresh, chopped, spinach
1/2 cup chopped feta
1/4 cup chopped yellow onion
1 lb ground turkey
2 eggs beaten
2 tbsp whole milk
1 teaspoon smoked paprika (my new fave ingredient)
1 tsp pepper
1 tsp salt
1/2 cup breadcrumbs

Here's what you do:
Heat oven to 375
Coat bottom and sides of loaf pan with butter
In a large mixing bowl, stir together garlic, onions, spinach, feta, eggs, milk, breadcrumbs, and spices.
Add meat to mixture and stir gently until everything is mixed
Transfer meat into the loaf pan, pressing down with wooden spoon until it's packed evenly
Bake 45-55 minutes
Use meat thermometer to ensure meat reaches 165 degrees
Remove from oven and let sit for 5 minutes
Transfer to a cutting board or serving dish


While the meatloaf was baking, I prepared a salad, caramelized brussel sprouts, and mushroom gravy. I loved making this dinner. The brussels and gravy were relaxing to make - not a lot of work but lots of therapeutic stiring and watching. As I mentioned before,  you don't need the gravy for this recipe, I was just in the mood for it. Louis had some on his first helping, then left it off for his seconds. The flavor is really delicious and much more interesting than the standard, ole, meatloaf.


  1. This is the best meatloaf (turkeyloaf?) ever! I like that you added spinach...we'll have to sneak that into ours next time. And now I am craving brussell sprouts! Yum!

  2. Gorgeous, will make it for sure. I recognize the baking pan :-) x

  3. Oh my goodness. That looks so yummy. Can't wait to try it. I know I can't get Smoked Paprika but i have an idea for that.

    Your bowls are beautiful. Very Italian.

  4. Sister! I also added lots of garlic, onion, and smoked paprika! I left out the sun dried tomatoes b/c I don't like them so I needed some replacements for flavor.

    JC - love all of the William Sonoma baking stuff you got me!

    Dad-You'll just have to come to NY and get some!!!!!