For years, I made Giada's TurkeyMeatloaf with Feta and Sun-Dried Tomatoes. Then one day, I didn't have any fresh parsley, but I had chopped spinach in the freezer, so I used that. Another time, I didn't have any sun-dried tomatoes in the pantry so I tried throwing in some tomato paste instead. No feta? Substitute goat cheese. And why not add chopped olives. And serve it with marinara. Well, you get the picture -- I, basically, made it my own.
This has become my family's favorite meatloaf: it's bursting with flavors, it's moist, it's healthy. Win-win!
- ½ cup panko breadcrumbs = 25 g de chapelure (panko si possible)
- ½ cup (packed) frozen chopped spinach, thawed and drained = 50 g d'épinards hâchés surgelés, décongelés et drainés
- 2 tablespoons tomato paste = 2 cuillères à soupe de double concentré de tomate
- 1 clove garlic, minced = 1 gousse d'ail, émincée
- 2 eggs, lightly beaten = 2 oeufs, légèrement battus
- 1 tablespoon half-and-half = 1 cuillère à soupe de crème fleurette
- 1 teaspoon olive oil = 1 cuillère à café d'huile d'olive
- ¼ cup crumbled feta or goat cheese = 30 g de feta ou de fromage de chêvre, émietté
- ¼ cup chopped black olives = 30 g d'olives noires
- ½ teaspoon salt = ½ cuillère à café de sel
- ½ teaspoon black pepper = ½ cuillère à café de poivre
- 1 ¼ pound ground turkey (99% fat free) = 550 g de dinde hâchée
- ½ cup marinara sauce = 125 ml de sauce marinara
Preheat the oven to 375°F / 190°C. Line a 9 by 5-inch loaf pan with parchment paper.
In a large bowl, mix together panko crumbs, spinach, tomato paste, garlic, eggs, half-and-half, olive oil, feta, olives, salt, and pepper. Add the turkey and gently stir until just combined.
Pack the meat mixture into the prepared loaf pan and bake for 45 minutes. Remove from the oven and let rest for a few minutes.
Meanwhile, reheat the marinara in a small saucepan or microwave.
Transfer meatloaf onto a platter., pour marinara on top and slice. Serve and enjoy!