Tuesday, January 15, 2013

Greek Style Turkey Meatloaf

My husband is convinced that he hates ground turkey and ground chicken, however, when I make something with it, it's always a hit!  So, the key to using these lean meats is to use a lot of seasonings so that the recipes are full of flavor and not bland.  Last week, I had a 1lb of lean ground turkey to use and as I perused my kitchen, I found some ingredients to inspire this recipe.  This is so easy and is a great weeknight meal when time is anything but on your side!

Greek Style Turkey Meatloaf
(with cucumber yogurt sauce)


1lb of lean ground turkey (you could also use ground chicken or ground beef)
1 egg, beaten
1/4 cup of pureed spinach (**see note below**)
1/2 cup plain breadcrumbs
2 tb wheat germ
1/4-1/2 cup feta cheese
2 tb chopped kalamata olives
1 tsp dried oregano
1 tsp black pepper
(*You could also add sun dried tomatoes, or roasted red peppers*)

**I like to have pureed spinach on hand at all times.  You can easily blend a bag of baby spinach and some water in your blender or food processor.  Freeze the mixture into an ice cube tray.  When a recipe calls for spinach, or you just want to add some extra nutrients, pop out a few cubes, defrost, and add it to your recipe!  

1/2 cucumber, peeled, and chopped
1 8oz carton of plain, Greek yogurt
2 tb lemon juice
dash of hot sauce
salt and pepper to taste


Pre-heat oven to 350 degrees

Spray a loaf pan with cooking spray

Mix above ingredients into a bowl to combine, do not over mix.  Place mixture into loaf pan and bake for 1 hr.  The internal temperature should read 180 degrees.  Let loaf stand for 10 minutes and then slice.  Serve with cucumber yogurt sauce.