I made a few changes so I could use what was in our fridge. I used swiss chard and curly parsley (from my mother-in-law’s garden) instead of spinach and flat-leaf parsley. I also used seasoned breadcrumbs — didn’t have whole wheat breadcrumbs. I think the addition of dijon mustard added a great flavor to the meatloaf.
- 1 1/2 pounds lean ground turkey
- 1 onion, chopped
- 1 bunch spinach, thick stems removed and leaves chopped (about 4 cups)
- 1 cup fresh flat-leaf parsley, chopped
- 1/2 cup whole-wheat bread crumbs
- 2 tablespoons Dijon mustard
- 1 large egg white
- Kosher salt and black pepper
- 1/4 cup ketchup
Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper.
Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.