A lean ground turkey meatloaf recipe featuring spinach for added nutrition and moisture. This is a lower fat alternative to traditional meatloaf.
Author:Ahazzam
Prep Time:15 min
Cook Time:50 min
Total Time:65 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1.5 lb lean ground turkey (93% lean or higher)
1 cup fresh spinach, finely chopped
1/2 cup rolled oats (not instant)
1/4 cup finely chopped onion
2 cloves garlic, minced
1 large egg, lightly beaten
1/4 cup low-sodium tomato sauce
1 tablespoon Worcestershire sauce (low sodium if available)
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup ketchup (for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard loaf pan or line a baking sheet with parchment paper for a free-form loaf.
In a large bowl, combine the ground turkey, chopped spinach, rolled oats, onion, garlic, egg, low-sodium tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper.
Mix the ingredients gently with your hands until just combined. Do not overmix, as this can make the meatloaf tough.
Shape the mixture into a loaf shape and place it in the prepared loaf pan or on the baking sheet.
Spread the ketchup evenly over the top surface of the loaf.
Bake for 45 to 55 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing and serving.
Notes
For a moister loaf, you can substitute the rolled oats with 1/4 cup of whole wheat breadcrumbs.
If you prefer a glaze instead of plain ketchup, mix 1/4 cup ketchup with 1 tablespoon of brown sugar and 1 teaspoon of apple cider vinegar.
This meatloaf freezes well. Cool completely, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.