Turkey Meatloaf with Roasted Potatoes and Spinach

Turkey Meatloaf

with Roasted Potatoes and Spinach

2 Servings
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From the Test Kitchen

Meatloaf is a classic dish that is a staple in many American households that has a rich history dating back to the 5th century in Rome. Since then, meatloaf has made an appearance nearly everywhere, from low-budget home kitchens to high-end restaurants. In this version, the classic beef dish is made healthier with ground turkey and is served along roasted potatoes and wilted spinach. Enjoy!

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Turkey Meatloaf with Roasted Potatoes and Spinach
Title
  • 3 cloves Garlic
  • 1 Lemon
  • 1 Russet Potato
  • 1 stalk Celery
  • 1 Yellow Onion
  • 10 oz Ground Turkey
  • ⅓ cup Ketchup
  • ⅓ cup Panko Breadcrumbs
  • 2 tsps Herbes De Provence
  • 6 oz Baby Spinach
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high heat. Peel and cut the potato into large pieces. Peel and mince the garlic. Peel and small dice the onion. Small dice the celery. Cut the lemon into quarters and remove the seeds.
Cook the potatoes:
2 Cook the potatoes:
Once the water is boiling, add the potatoes and cook for 9 to 11 minutes, or until soft on the outside, but still firm on the inside. Drain thoroughly and return to the pot. Toss the potatoes with a little olive oil and season with salt and pepper to taste.
Start the meatloaf:
3 Start the meatloaf:
In a large bowl, combine the ground turkey, breadcrumbs, celery, Herbs de Provence, 1 tablespoon of olive oil and half of each of the onion, garlic and ketchup; season with salt and pepper.
Roast the meatloaf & potatoes:
4 Roast the meatloaf & potatoes:
On a lightly greased sheet pan, form the mixture into a loaf. Place the cooked potatoes around the loaf and roast for 28 to 32 minutes, or until cooked through and a meat thermometer reads an internal temperature of 165°F.
Baste the meatloaf:
5 Baste the meatloaf:
Just before the meatloaf is cooked through, cover the loaf with the remaining ketchup and stir the potatoes. Roast for an additional 2 to 4 minutes, or until the ketchup is set. Remove from the oven and let stand for at least 5 minutes before slicing, then
Cook the spinach:
6 Cook the spinach:
While the meatloaf rests, in a medium pan, heat a couple teaspoons of olive oil on medium until hot. Add the remaining garlic and onion and cook 2 to 3 minutes, or until fragrant. Add the spinach and cook an additional 2 to 3 minutes, or until the spinach starts to wilt. Remove from the heat and stir in the juice of 2 lemon wedges. To plate your dish, divide the meatloaf, potatoes and spinach between 2 plates. Garnish with the remaining lemon wedges, if desired. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high heat. Peel and cut the potato into large pieces. Peel and mince the garlic. Peel and small dice the onion. Small dice the celery. Cut the lemon into quarters and remove the seeds.
2 Cook the potatoes:
Once the water is boiling, add the potatoes and cook for 9 to 11 minutes, or until soft on the outside, but still firm on the inside. Drain thoroughly and return to the pot. Toss the potatoes with a little olive oil and season with salt and pepper to taste.
Cook the potatoes:
Start the meatloaf:
3 Start the meatloaf:
In a large bowl, combine the ground turkey, breadcrumbs, celery, Herbs de Provence, 1 tablespoon of olive oil and half of each of the onion, garlic and ketchup; season with salt and pepper.
4 Roast the meatloaf & potatoes:
On a lightly greased sheet pan, form the mixture into a loaf. Place the cooked potatoes around the loaf and roast for 28 to 32 minutes, or until cooked through and a meat thermometer reads an internal temperature of 165°F.
Roast the meatloaf & potatoes:
Baste the meatloaf:
5 Baste the meatloaf:
Just before the meatloaf is cooked through, cover the loaf with the remaining ketchup and stir the potatoes. Roast for an additional 2 to 4 minutes, or until the ketchup is set. Remove from the oven and let stand for at least 5 minutes before slicing, then
6 Cook the spinach:
While the meatloaf rests, in a medium pan, heat a couple teaspoons of olive oil on medium until hot. Add the remaining garlic and onion and cook 2 to 3 minutes, or until fragrant. Add the spinach and cook an additional 2 to 3 minutes, or until the spinach starts to wilt. Remove from the heat and stir in the juice of 2 lemon wedges. To plate your dish, divide the meatloaf, potatoes and spinach between 2 plates. Garnish with the remaining lemon wedges, if desired. Enjoy!
Cook the spinach:
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