Recipe Review: Spinach and Ricotta Turkey Meatloaf

One of the things I love to do–other than read and then share reviews on this blog–is cook (and eat). I’m always trolling websites, cooking shows, family, friends, social media–you get the picture–for something new to make. As my blog continues to evolve, I decided to start sharing more of the recipes that I try and love.

I found this recipe on Pinterest. It traced back to Meredith Steele’s site, In Sock Monkey Slippers a site I have started following. Thanks Meredith! The meatloaf was flavorful, moist, and overall yummy. I confess that I added more than the recommended amount of mozzarella on top, I made sure the loaf was completely covered. Enjoy!

Spinach and Ricotta Turkey Meatloaf

• 1 pound lean ground turkey
• 10 ounces frozen spinach, thawed and squeezed dry*
• 1 cup ricotta cheese, part skim
• 1 cup Parmesan cheese, grated
• 1 egg, beaten
• 1/2 cup bread crumbs, preferably wheat
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh black pepper
• heavy pinch fresh grated nutmeg
• 1 cup marinara
• 1/3 cup mozzarella cheese

*Thawed frozen spinach carries a lot of excess water. Before using the spinach for this recipe, gently squeeze the water from the spinach with your hands or by placing the spinach in a towel and pressing the water out.

1. Preheat oven to 350°F. In a large bowl combine the turkey, spinach, ricotta cheese, Parmesan cheese, egg, breadcrumbs, salt, pepper, and nutmeg until mixed. It’s best to do this with your clean hands.

2. In a baking dish lightly greased or lined with parchment paper, form the turkey mixture into roughly a 3 to 4 inch thick loaf. Next, evenly pour the marinara over the loaf and top with mozzarella.

3. Place in the oven and bake for 50 minutes. Once the meatloaf is finished, remove from the over and let rest for 5 minutes before serving. Serve with roasted potatoes and a salad perhaps.