Wednesday, December 3, 2014

Turkey Meatloaf Florentine


Hey there, 
How is your week going?

Lots of good stuff getting done around here, 
which equals a good week!  

I have a question for you...

Do you love
One-Dish Wonders 
as much as I do? 

There is something so relieving for me 
about combining all of the components of a healthy meal into one dish. 

Pop it into the oven and sit back because all of the goodies are in one place. 

Plenty of protein in the turkey,
a nice balance of carbs in the oatmeal (or breadcrumbs, if you prefer)
then spinach and tomatoes 
to cover your veggies and fruit!

I made a big batch of this and the leftovers were just as fabulous! 

How does your family feel about leftovers?
Do you cook a double batch for the purpose of having leftovers?

As you have probably gathered, 
I spend a lot of time trying to ensure that my family eats relatively healthy
and
having leftovers in the fridge
helps to fend off the consumption of overly processed foods, 
of which there is a limited supply in our freezer too.  

Ok, enough about leftovers and on to the main dish…


Start by preheating the oven to 375 F 
and then sautee 
one medium, chopped onion in 1-2 tbsp olive oil over medium heat. 


Once the onion starts to soften, 
add 3 heaping handfuls of spinach


and cover for a few minutes to help wilt the spinach.


Spinach cooks down SO much,
even if you think it looks like a ton of spinach
after wilting, 
it is only about a quarter of it's original volume. 


I was going for the double batch of meatloaf, 
so please feel free to adjust the recipe accordingly. 

Three pounds of ground turkey
3 cups of quick oats,
1 tbsp seasoning salt,
2 tbsp Worcestershire sauce,
1 tsp ground black pepper
are added to the mixing bowl. 


Along with 3 eggs
and the spinach and onion mixture. 


Combine all of the ingredients well. 

I may have started with a spoon,
in sheer optimism, 
but ultimately had to dive right in with my hands to ensure that all ingredients were evenly dispersed.

Traditional loaf in a pan




Since there were two loaves
being made…
one was made traditionally 
in a loaf pan,
lined with parchment paper. 




Rustic loaf on a baking sheet






The second was made in a more
rustic fashion,
just shaped into a loaf
on a baking sheet.








Finally, both loaves were topped with marinara sauce
and popped into the oven for 50-60 minutes 
until the internal temperature reaches 165 F. 


I love how the marinara forms a perfect baked-on layer. 


Top with some freshly grated parmesan
and slice for serving. 


RECIPE:

Prep Time: 15 minutes
Bake Time: 1 hour

Serves: 8

Ingredients:
1 medium onion - chopped
1-2 tbsp olive oil
3 heaping handfuls of spinach
3 pounds of ground turkey
3 cups of quick oats
1 tbsp seasoning salt
2 tbsp Worcestershire sauce
1 tsp ground black pepper
3 eggs
1 jar of marinara sauce (10 oz)

Directions:
  • Preheat oven to 375 F. 
  • Heat oil over medium while chopping onion. 
  • Sautee onion until starts to soften. 
  • Add spinach, cover to wilt for 3-5  minutes. 
  • To mixing bowl add meat, oats, salt, Worcestershire, black pepper, eggs and spinach-onion mixture. 
  • Combine well and split into 2 loaves. 
  • Place in pan or on baking sheet. 
  • Top with marinara sauce. 
  • Bake until internal temp reaches 165 F, 50-60 minutes. 
  • Slice and Serve.