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Recipes
Turkey Meatloaf with Spinach-Tomato Sauce
Written on February 21, 2010
3/4 c. water
1 1/2 tsp. garlic salt
3/4 c. uncooked semolina couscous
3 TBS Olive Oil
1 red onion chopped (med size)
1-can 28 oz. crushed tomatoes
1 carrot, peeled and grated
1 tsp. chili powder
1 1/2 tsp. ground thyme
1 lg. egg
1 1/2 lb. ground turkey
2 c. frozen spinach/thawed and moisture removed
2 TBS basil or 5 fresh basil leaves chopped
Heat H2O and 1/2 of the garlic salt to a boil in a small saucepan; turn off the heat and add couscous. Cover and let sit for about 5 min. and fluff with fork.
Heat olive oil in a large non-stick skillet over medium heat. Add onion and cook until soft about 5 minutes. Stir in tomatoes, grated carrot, chili powder and thyme. Simmer for about 20-25 minutes
Heat oven to 350 degrees. Remove 1 c. of tomato sauce from pan and let it cool. Continue to simmer rest of sauce on a low heat, stirring occasionally.
Meanwhile, combine the reserved cup of tomato sauce with couscous, egg and turkey. Season with 1/2 tsp. of salt and pepper to taste. Shape the mixture in to a loaf and place loaf on parchment-lined sheet pan and bake for about an hour.
10 minutes before meatloaf is done, thaw frozen spinach and roll tightly in paper towel to remove excess moisture. Fold spinach and basil into the sauce and season with remaining salt (optional). Serve slice of meatloaf with 1/2 c. of sauce.
Serve with salad and fresh green beans. Yum!
Makes 4-6 servings approx. 280 calories per serving.
Adapted from Chicago Tribune Recipe.