This is a slightly healthier version of the classic meatloaf made with minced turkey and spinach. Tastes great hot with mashed potatoes or cold the next day on a sandwich.
12 people made this
Makes: 1 turkey meatloaf
6 garlic cloves
olive oil, as needed
50g fresh spinach
1 onion, minced
salt to taste
750g turkey mince
ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
Method Prep:30min › Cook:1hr30min › Ready in:2hr
Place the garlic in a small saucepan and pour over enough olive oil to cover. Simmer over low heat for about 20 minutes until garlic is soft. Be careful not to brown the garlic. Strain some of the olive oil into a large frying pan, take out the garlic cloves, crush them and set aside. Reserve the rest of the garlic oil.
Preheat oven to 190 C / Gas 5.
Heat the frying pan over a medium heat and cook and stir onion in garlic oil until soft. Add the spinach in batches and cook and stir until wilted. Take out of the pan, drain well and spread out on kitchen paper to dry and cool.
In a large bowl combine the turkey, spinach, crushed garlic cloves and spinach and knead until well mixed. Season with salt, pepper, cayenne and thyme.
Line a 900g loaf pan with aluminium foil, spoon the turkey mixture inside and pack down tightly. Heat the rest of the garlic oil in a large frying pan and lift the meatloaf carefully out of the loaf tin using the foil to help you so as to brown the loaf on all sides. Discard the foil and carefully place back into the loaf pan.
Bake meatloaf for 50 to 60 minutes in preheated oven, until loaf is nicely browned on top. Pour off any liquids while baking. Remove from the oven and serve.