Sundried Tomato, Spinach & Feta Turkey Meatloaf

After all of the holiday festivities this weekend I was so ready for a balanced meal. The spinach and sundried tomatoes not only add color to this dish, but they also provide moisture (no dry meatloaf here). The salty feta and the sweet tomatoes are the perfect compliment to one another. Serve this with roasted veggies, salad or mashed potatoes. This is also great to make-ahead and pack for lunch because it provides a good dose of protein to keep you full until dinnertime.

1. Preheat oven to 350. Lightly coat a loaf pan with nonstick spray or olive oil.
2. Heat a thin layer of water in a large skillet over medium-high heat. Add spinach and cook until wilted. Drain spinach and allow to cool slightly. Squeeze as much moisture as you can out of the spinach, then transfer to a cutting board and chop.

3. In a large mixing bowl, combine chopped spinach, garlic, ground turkey, breadcrumbs, sundried tomatoes, feta, egg, salt and pepper. Mix until just combined (do not over mix). Transfer mixture to the prepared loaf pan and bake for 1 hour and 15 minutes, or until a thermometer registers 165 degrees.

4. Once out of the oven, allow the meatloaf to sit for at least 10 minutes before slicing.

Sundried Tomato, Spinach & Feta Turkey Meatloaf

Serves 6-8

All you need:

10 ounces baby spinach

2 peeled garlic cloves, grated

2 pounds 93% lean ground turkey

1 cup fresh breadcrumbs (or 1/2 cup dry breadcrumbs)

1 (7 ounce) jar sundried tomatoes in olive oil, drained and roughly chopped

1/2 cup crumbled feta cheese

1 egg, lightly beaten

1/4 teaspoon salt

Freshly ground black pepper

All you do:

1. Preheat oven to 350. Lightly coat a loaf pan with nonstick spray or olive oil.
2. Heat a thin layer of water in a large skillet over medium-high heat. Add spinach and cook until wilted. Drain spinach and allow to cool slightly. Squeeze as much moisture as you can out of the spinach, then transfer to a cutting board and chop.
3. In a large mixing bowl, combine chopped spinach, garlic, ground turkey, breadcrumbs, sundried tomatoes, feta, egg, salt and pepper. Mix until just combined (do not over mix). Transfer mixture to the prepared loaf pan and bake for 1 hour and 15 minutes, or until a thermometer registers 165 degrees.
4. Once out of the oven, allow the meatloaf to sit for at least 10 minutes before slicing.