Turkey and Spinach Mini–Meat Loaves

Turkey and Spinach Mini–Meat Loaves
Mitch Mandell

A friend claims this dish got her 8-year old to eat spinach. Perhaps it is because using instant potato flakes in place of dried breadcrumbs keeps each little meat loaf nicely moist. It also helps that these single-serving loaves bake faster than the usual size. I use Barbara's Bakery Instant Mashed Potatoes, fluffy flakes made only of Idaho potatoes and their skin. They are sold at natural food stores.

Makes 6 servings

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 pounds lean ground turkey breast, 90–93% lean
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup natural instant mashed potatoes
  • 1 large egg white
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground chipotle chile pepper or ancho chile powder
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large plum tomatoes, cut into thin crosswise slices
  • 2 1/2 cups prepared tomato sauce
Directions
  1. Preheat the oven to 350°F. Line a jelly-roll pan with aluminum foil and set aside.
  2. In a medium skillet. heat the olive oil over medium-high heat. Saute the onion for 2 minutes. Add the garlic and cook, stirring occasionally until the onion is soft, 3 minutes longer. Set aside to cool slightly.
  3. In a mixing bowl, combine the turkey with the onion mixture, spinach, potatoes, egg white, oregano, ground chile, salt, and pepper, mixing with a fork until they are blended. Divide the mixture into six 4" x 2" wide × 1" loaves and place on the prepared baking pan at 2" apart. Cover with foil.
  4. Bake for 30 minutes. Uncover, and arrange 3 tomato slices in an overlapping row on top of each loaf. Bake until a thermometer inserted in the center registers 165°F and the meat is no longer pink, 15 minutes longer. Let the loaves sit for 15 minutes.
  5. To serve, spoon 1/2 cup of warmed prepared tomato sauce in the center of each of 6 plates. Set a meat loaf on top of each serving.

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Copyright© 2008 Dana Jacobi, The Essential Best Foods Cookbook