Meatloaf with a Twist
A heart-healthy take on a comfort food classic!
It's hard to find hearty winter fare that's heart-healthy. That's why I came up with this twist on my mom's meatloaf.
Turkey is lower in calories, fat and cholesterol than other meats, and cooking spinach makes its disease-fighting antioxidants easier to absorb. Yep, this is a feel-good food in every sense of the word!
1 tablespoon olive oil
1 clove garlic, crushed
1 pound fresh spinach (about 2 bunches), coarse stems discarded, leaves washed and spun dry
1 5-ounce can evaporated milk
2 tablespoons tomato paste (optional)
½ cup breadcrumbs
1 pound ground turkey
¼ cup grated onion
Salt and pepper
1. Preheat the oven to 325°F.
2. In a large deep heavy skillet (at least 12 inches across), heat oil over medium-high heat until hot but not smoking.
3. Add garlic and spinach. Cook, covered, stirring occasionally, until leaves are wilted, about 3 minutes. Season to taste with salt and pepper.
4. Mix evaporated milk, tomato paste and egg.
5. Add the breadcrumbs and combine well.
6. Add ground turkey, onion, and salt and pepper, to taste.
7. Mix well, using your hands.
8. To make the twist, line a baking sheet or pan with waxed paper or aluminum foil.
9. Flatten the meatloaf mixture into a 12 x 10-inch rectangle on the paper or foil.
10. Arrange spinach evenly on top of the meatloaf, staying a half-inch away from the edges on each side of the rectangle.
11. Roll up carefully using the 10-inch side.
12. Press the edges and ends to seal. Place in pan, seam side down.
13. Bake for about 1 hour or until done (at least 165°F internal temperature).
14. Remove from oven and top with Swiss cheese. Enjoy!
Chef de Cuisine and registered dietitian Kyle Shadix knows good food. He's a Culinary Institute of America graduate and has an M.S. in nutrition.