leek and spinach stuffed turkey meatloaf

leek and spinach stuffed turkey meatloaf

This leek and spinach stuffed turkey meatloaf is a complete, low carb meal in one.

My constant quest for exciting new ways to serve lean ground turkey has led to this delicious stuffed meatloaf recipe. We’ve been reducing our portions of red meat and focusing our meals on lean turkey and chicken breast. However, there are only so many variations of turkey burgers one can make before yearning for something a bit different.

Since I’m notorious for skimping on vegetable preparation, I love recipes that incorporate lots of greens in with the main dish. With this recipe you sautee leeks, spinach, garlic, and spices together then add the veggies right into the meatloaf. Each slice of this meatloaf offers tons of lean protein and good-for-you green vegetables. You’ll even use frozen organic spinach which makes your cooking even easier!

Pin this leek and spinach stuffed turkey meatloaf recipe onto your healthy dinner board and you’ll be enjoying a nutritious family meal in no time!

leek and spinach stuffed turkey meatloaf

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How to stuff the meatloaf:

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spinach stuffed turkey meatloaf

spinach stuffed turkey meatloaf


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5 from 1 review

  • Author: Sepideh Campos

Ingredients

Scale

Filling

  • 10 ounces frozen spinach, defrosted and extra moisture rung out 
  • 3 tablespoons olive oil 
  • 2 leeks, white and light green parts only, sliced thin and thoroughly cleaned in a large bowl of cold water to remove dirt 
  • 5 cloves garlic, minced 
  • Kosher salt 
  • ½ cup crumbled feta cheese 
  • 2 tablespoons Sundried tomatoes, chopped 

Meat loaf: 

  • 2 pounds ground lean turkey 
  • ½ teaspoon dried oregano 
  • ½ teaspoon dried thyme 
  • 1 teaspoon kosher salt 
  • 2 eggs, slightly beaten 
  • ⅓ cup almond meal 
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion salt
  • ½ teaspoon red chili flakes 
  • ⅓ cup ketchup for topping the meatloaf

Instructions

  1. Preheat the oven to 375 degrees. 
  2. Line a rimmed baking sheet with aluminum foil. 
  3. To make the filling, place the defrosted spinach in a clean kitchen towel and ring out as much moisture as possible. 
  4. Then heat the olive oil in a large saucepan or a shallow dutch oven. 
  5. Add the leeks to the pan along with ½ teaspoon kosher salt. 
  6. Cook over medium heat until the leeks are wilted and starting to brown, 6-8 minutes. 
  7. Add the garlic and spinach to the leeks. 
  8. Cook over medium heat until the moisture has evaporated. 
  9. Add ½ teaspoon kosher salt, the feta cheese, and the sundried tomatoes to the spinach. 
  10. Stir to combine. 
  11. Taste the mixture and add salt if necessary. 
  12. Let the mixture cool slightly while you prepare the meatloaf mixture. 
  13. In a large bowl, combine the ground turkey, oregano, thyme, salt, eggs, almond meal, granulated garlic, onion salt, and red chili flakes. 
  14. Use clean hands to thoroughly combine the meatloaf mixture. 

 

  1. Take slightly more than half of the meatloaf mixture and form a 10-12 inch loaf. Make a well in the center of the loaf to make a canoe for the spinach stuffing. 
  2. Add the leek and spinach stuffing inside the well and cover the top of the loaf with the remaining meat. 
  3. Top the entire loaf with ketchup and bake the loaf in the oven until the meat portion is cooked through and registers 165 degrees, 30-35 minutes.
  4. Let the meatloaf cool slightly, cut into slices and enjoy! 
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2 Comments

  1. This is a great recipe! The combo of the veggie filling and the spiced meat is terrific. Great the day of and great the next day too. Will definitely make again. Thanks for sharing this.






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