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