Spinach Turkey Loaves

6:00 AM

This is one of my absolute FAVORITE dinners. I'm not sure why. Clark liked it maybe the first two times I made it. After that he got rather tired of it. Probably because I wanted to make it ALL. THE. TIME.

I'm not sure why I haven't shared this with you before. I adapted this recipe from the Cook Yourself Thin cookbook. Make sure to check out the original! The cookbook has some awesome adaptations and recipes in it.


- 1 lb ground white turkey meat (you can also use ground chicken, I suspect)
- 5 to 8 oz fresh or frozen spinach
*Pictured is made with frozen spinach, but I typically use fresh. I just had the frozen so I thought I'd try it-- and it worked wonderfully!*
- 1 onion, finely chopped
- 1/3 to 1/2 C bread crumbs (whole wheat to keep it healthy!)
- 1 egg
- 1/4 tsp garlic salt
- 1/8 tsp paprika
- 1/8 tsp black pepper
- 1 tbsp olive oil


- 3 tbsp ketchup
- 2 tbsp worcestershire sauce
- 1 to 2 tsp tabasco or hot sauce


- Preheat your oven to 375. Prepare a cookie sheet by spraying with cooking spray/coating with olive oil.
- In a medium sauce pan, heat your olive oil. Add your onion and sautee until soft and golden, about five minutes.
- Add your spinach and saute until wilted, about 30 seconds to 2 minutes.
*If you are using frozen (that's been thawed), it's clearly already wilted. Just toss it in there and saute it for a few seconds to let it soak up some flavor, but it doesn't need to be in the pan quite as long as fresh spinach.*
- Place mixture in a large mixing bowl with the turkey, bread crumbs, egg, and spices. Mix together just enough until it's combined, but don't over-do it!

- Use 1/3 to 1 C to scoop mixture, level it, and then flip the cup upside down onto the tray to get an even amount per loaf.
*I used 1/3 C and got about 5-6 loaves, I believe, but you can make them bigger if you have less people!*

- Cook for 30 minutes. During this time, make your sauce/glaze.
- Brush the loaves with the sauce at the 30 minute mark, and then put them in the oven for another 10 to 15 minutes. If they start to really burn around the edges, remove them.

These go great with roasted veggies or asparagus!

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