I don't know about you but weeknight dinners are challenging for me. I want to make sure we are eating something nutritious and homemade. No processed food in this kitchen - at least if I can help it. During the week, the commute is long and the stress is high. Sometimes the last thing I want to do is cook dinner. But eat we must!
That is why I like making a meatloaf over the weekend. Meatloaf can be made with a variety of ingredients. Ground turkey, chicken or beef is the base and adding unique ingredients makes the meatloaf anything but boring. In this recipe, I added spinach and onions. I wasn't really sure how my significant other was going to react to this combination. Don't get me wrong - he likes my meatloaf recipes but this was pushing it by adding spinach.
The reason I added spinach was to simply add more veggies to the meal. For at least two dinners per week, we usually have a double vegetable serving versus having a starch like potatoes or rice. I like doing this because it helps make sure we get in at least 7-9 servings of veggies per day and it is better for our waistlines.
In this recipe, I used frozen chopped spinach which made it really easy to mix the spinach in with the turkey. I simply defrosted it in the microwave and it was ready to use. The only thing that might be a little abnormal is I use a flax egg when making meatloaf. I use flax eggs a lot because I find all an egg is really doing is binding the ingredients and not adding a lot of flavor or depth to recipes. Flax eggs are affordable and better for you since ground flax seeds are high in omega-3 and do not contain cholesterol.
Another key to my meatloaf recipes is I use dried soup mix for the spices. That's right! I don't use the whole packet because there is a lot of sodium in the mix. But I will use half the packet. The soup mix helps to keep the meatloaf moist and flavorful. I dilute half the packet with 1/4 cup of water and then pour it into the flax egg. Mix it up and you'll have a nicely seasoned binder that mixes well with whatever meat you've chosen to make meatloaf with.
Since I cook the meatloaf over the weekend, all I do is slice it up, put it in the refrigerator and heat up the portion that is needed. Plus, there are usually left-overs! Which means a lunch meal is ready to go - bonus! As I mentioned, when I serve meatloaf, I also serve two vegetable side dishes. Sometimes it is steamed broccoli and zucchini saute. Sometimes it is sauteed peppers, mushrooms and onions to put on top of the meatloaf with green beans. Sometimes it is asparagus and corn kernels. Really, anything goes when it comes to the side dishes. Just think about what vegetables your family likes to eat and serve two of them! I promise they won't even miss the potatoes or rice.
The Turkey Spinach Meatloaf recipe is below. If you make my turkey spinach meatloaf, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag when posting pictures. I love seeing your takes on my recipes! Also, if you'd like more recipes and healthy living tips for free, follow my blog on Bloglovin.
Oven 350 Degrees
1 lb Ground Turkey
1/2 white onion, diced
1 cup frozen chopped spinach, defrosted
1 flax egg
1 cup breadcrumbs
Seasoning: 1/2 packet dried onion soup mix
1/4 cup water
1) Make the flax egg in a large bowl. Take 1 TBSP Ground Flax Meal and mix it with 3 TBSP water. Put aside 5 minutes so the flax will become thick.
2) Once the flax is thick, add the soup mix diluted with water to it. Stir well.
3) Add in ground turkey, diced onion and spinach. Mix well.
4) Add in 1/2 cup of breadcrumbs, stir well. Add in the rest of the breadcrumbs. Mix until the meatloaf starts to come together. If you need to add more breadcrumbs, add 1/3 cup at a time.
5) Shape the meatloaf and place in a pan.
6) Cook 35-40 minutes at 350 degrees.
7) When done, take out, let cool 15 minutes and slice