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PREP
COOK
INACTIVE
20 min
25 min
5 min
TOTAL TIME
50 min
COOKING METHOD(S):
Oven
A Lighter Meatloaf That Still Eats Like Comfort Food
Turkey meatloaf can be lean without eating like a brick. Ricotta adds moisture and tenderness while spinach and Italian seasonings build flavor throughout the loaf, so every slice stays soft and savory.
It’s familiar enough for a family dinner but different enough from traditional beef meatloaf to earn its own place in the rotation. Leftovers also make an excellent sandwich the next day.
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CATEGORY:
Casseroles
SERVINGS
6
+
-
SERVING SIZE
1 piece
INGREDIENTS
For the Meatloaf
2 lb
Ground Turkey
1 cup
Ricotta Cheese
4 oz
Baby Spinach (frozen)
2
Eggs
3/4 cup
Gluten-Free Bread Crumbs
3 cloves
Garlic (minced)
1 Tbsp
Italian Seasoning
1 Tbsp
Garlic Powder
1 Tbsp
Onion Powder
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
For the Tangy Tomato Glaze
1 cup
Tomato Sauce
2 Tbsp
Brown Sugar (optional)
1 Tbsp
Dijon Mustard
1 Tbsp
Italian Seasoning
2 Tbsp
Worcestershire Sauce
2 Tbsp
Apple Cider Vinegar
INSTRUCTIONS
Make the Meatloaf
Heat the oven to 375°F. Line a sheet pan with parchment paper or lightly grease a baking dish.
Thaw the spinach completely and then squeeze out as much water as possible.
Add the spinach, eggs, ricotta, garlic cloves, garlic & onion powders, and Italian seasoning to a food processor. Pulse until the spinach is finely chopped and the mixture is evenly combined.
Add the mixture to a large mixing bowl along with the ground turkey and breadcrumbs.
Gently fold everything together just until evenly incorporated. Do not knead or overwork the mixture.
Using a kitchen scale, weigh the mixture and divide into equal portions for the number of servings you have selected. Gently form the portions into mini loaves and place onto the sheet pan with at least 1 inch between each loaf.
Make the tangy tomato glaze by simply whisking together the tomato sauce, Dijon, apple cider vinegar, Worcestershire and brown sugar if not avoiding sugar. Brush the glaze evenly across the meatloaves.
Bake for 20-25 minutes or until the center reaches 165°F.
Allow to rest for 5 minutes before eating.
