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Healthy Turkey Spinach Meatloaf

A slice cut from a Healthy Turkey Spinach Meatloaf, topped with a thick, shiny red glaze.

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A recipe for a moist and flavorful meatloaf using lean ground turkey and packed with spinach for added nutrition.

Ingredients

Scale
  • 1.5 lbs lean ground turkey
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup rolled oats (not instant)
  • 1/4 cup milk (dairy or unsweetened non-dairy)
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon Worcestershire sauce (low sodium if available)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup ketchup (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan or line a baking sheet with parchment paper for a free-form loaf.
  2. In a small bowl, combine the rolled oats and milk. Let stand for 5 minutes to soften. This helps keep the meatloaf moist.
  3. In a large bowl, combine the softened oat mixture, ground turkey, chopped spinach, minced onion, minced garlic, beaten egg, Worcestershire sauce, thyme, salt, and pepper.
  4. Mix all ingredients gently with your hands until just combined. Do not overmix, as this can make the meatloaf tough.
  5. Shape the mixture into a loaf shape and place it in the prepared loaf pan or on the baking sheet.
  6. Spread the ketchup evenly over the top surface of the meatloaf.
  7. Bake for 50 to 60 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing and serving.

Notes

  • For extra moisture without adding fat, substitute 1/4 cup of the milk with grated zucchini (squeeze out excess water first).
  • If you prefer a crust, mix 1 tablespoon of brown sugar into the ketchup topping.
  • This meatloaf freezes well. Cool completely, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition