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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)


Ingredients:

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!  

Sauce:
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

Directions:

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.