Turkey-Spinach Meatloaf

• 6 cloves garlic
• Extra virgin olive oil
• 1 pound fresh spinach, well rinsed
• 1 medium onion, chopped
• 1 teaspoon salt, or to taste
• 1 1/2 pounds ground turkey
• 1 tablespoon fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• Pinch cayenne

1. Place garlic cloves in small saucepan, add enough olive oil to cover them, and place over very low heat.
2. Cook about 40 minutes, until garlic is tender but not browned.
3. Drain garlic, and reserve oil.
4. While garlic cooks, remove and discard stems and heavy leaf ribs from spinach.
5. Place onion in nonstick saute pan over low heat.
6. Cook until translucent, about 2 minutes.
7. Add spinach leaves and salt, and stir until spinach wilts.
8. Line a small baking sheet with several thicknesses of paper towel, and spread spinach mixture on towel and refrigerate to cool.
9. Heat oven to 375 degrees.
10. In a mixing bowl or bowl of an electric mixer combine turkey, thyme, pepper, cayenne and cooked garlic cloves; mix well.
11. Remove spinach from refrigerator, and chop.
12. Add to mixing bowl, and mix well by hand or on low speed by machine.
13. Form into loaf shape.
14. Heat a heavy skillet, preferably oven-proof.
15. Add a little of the garlic oil and sear loaf top and bottom until lightly browned.
16. Sides can be seared but only if you have a very large spatula to turn loaf easily.
17. Place skillet in oven or transfer loaf to shallow baking dish, then place in oven.
18. Bake about 50 minutes, until a thermometer registers 160 degrees.
19. Remove from oven and serve, or refrigerate and serve cold.
20. Reserve remaining garlic oil for another use.

garlic, extra virgin olive oil, fresh spinach, onion, salt, ground turkey, thyme, freshly ground black pepper, cayenne

Taken from cooking.nytimes.com/recipes/10994 (may not work)