Josh first posted about his recreation of his favorite burger in March, 2011 and since then he has been adding to his repertoire of tasty creations. He told me about making a turkey burger with spinach and feta. Sounded delicious! So rather than steal this recipe fair and square, I decided to change it up a little, take the ingredients and turn it into a meatloaf. A recipe tag team of sorts.
The key to any meatloaf and especially turkey meatloaf is keeping it moist. The moist-making lineup for this meatloaf is sautéed spinach and an egg. Since spinach is mostly made up of water, it is the perfect addition. The other technique I used to keep the moisture is cooking it faster. Ever had a really…I mean really dry meatloaf? It usually is in one big loaf. I decided to make four smaller ones to allow it to cook faster. Don’t have a small loaf pan? No worries. I have that covered.
Turkey, Spinach and Feta Meatloaf
1 lb Ground Turkey (93% fat-free)
1 package of baby spinach (6 oz)
1 medium onion, diced
2 cloves garlic, minced
1 cup fresh bread crumbs (dry bread crumbs soak up too much liquid)
1 teaspoon thyme, fresh
1/4 teaspoon red pepper flakes
4 oz crumbled feta cheese
1 tablespoon olive oil
Salt and Pepper
Pre-heat the oven to 375°. Sauté the onion in the olive oil over medium-high heat until tender and translucent. Add the minced garlic, thyme and red pepper flakes. Sauté for one minute – keep stirring so the garlic doesn’t burn.
Add the package of spinach. Sprinkle with salt and pepper. Using tongs, turn the spinach until wilted. Place on a plate to cool (hot spinach in cold turkey could create a perfect place for bacteria).
In a bowl, add ground turkey, spinach mixture, egg, bread crumbs and feta cheese. Mix completely but don’t “squish it” – that makes it very dense.
This is the fun part – place a piece of plastic wrap in a small plastic container. Spoon in the turkey mixture and press gently to compact. Turn the loaf out on a parchment-lined sheet pan. Complete the process until the mixture is gone (mine made 4).
Place in the oven for 30 minutes or until the thermometer reads 165°. Let them rest for 5 minutes before serving.
I ditched the traditional tomato slather and went for a balsamic reduction drizzle (I found mine at a specialty food store). I served mine over sautéed white northern beans with thyme and escarole. Delicious and healthy!
P.S. – I told Josh that I stole his recipe. After he cut me in Publix Supermarket, he was fine with it. I just think he was just hungry.
P.S.S. – I cannot confirm that Josh cut me.