Healthy and Sinful Turkey Loaf
This has got to be one of my favorite meatloaf recipes. I had some ground, organic turkey and I really didn’t want to make meatballs and I didn’t have any other ground meat to mix into it- usually I like to mix it with a little red meat of ground chicken thighs to give it some fat and keep it from drying out. So I searched my fridge, found some things that sounded like they’d be pretty fantastic in a meatloaf and there you have it, a delicious, not low-fat, turkey loaf that tastes even tastes fantastic as leftovers.
Ingredients: Use organic wherever you can!
- 1 lb. ground turkey
- 2 cups tightly packed baby spinach
- 1 large carrot
- 1/2 cup cheddar cheese
- 2 eggs
- 4 oz. pancetta
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 1/2 tablespoons garlic and herb seasoning
- Pre-heat the oven to 35o.
- Cook the pancetta over medium-high heat until very crispy
- Roughly chop the spinach- don’t use a food processor, you don’t want it to be too fine, it should be more like spinach threads
- Shred the cheese and carrot using a cheese grater
- Whisk the eggs and mix with cheese, carrot, baby spinach and spices
- Using your hands mix in the ground turkey
- Add in the cooked pancetta and make sure it is well combined
- Form into a flattened meatloaf shape – you don’t want it to be as tall as a traditional meatloaf
- Cook for about 40 minutes. The cooking time is going to depend on how thick your loaf is so if it’s on the thin side start checking at 30 minutes. Once you open it up the first time you should be able to gauge how roughly much longer it needs – the trick is to make sure it doesn’t dry out. Nobody likes an overcooked meatloaf.
I served it with spaghetti squash and it was just perfect.