Delicious and Moist Meatloaf Recipe

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This delicious American standard gets a healthy update with turkey making for a lean replacement for ground beef. Stuffed with spinach and cheese, this delicious and moist meatloaf is an easy-to-make, all-in-one feast.

Whenever I need simple comfort food, I usually turn to meatloaf. The feeling I get from devouring a huge serving of it far outweighs any concern for my diet. Then, I noticed recipes online that proved that this didn’t have to be the case.

Traditional meatloaf isn’t particularly known for being a healthy dish and while I can’t say this version is on par with kale salad, this turkey meatloaf does use a leaner meat and contains spinach. What’s more, you won’t notice the difference in the meat. This tastes so good, you’ll forget about that old recipe you used to have.

Ingredients

½ cup mozzarella
handful fresh spinach
1 garlic clove, chopped
1 tbsp olive oil
1 cup chopped white champignon
1 lb ground turkey
½ cup breadcrumbs
1 large egg
1 jar marinara sauce

How to Make Delicious and Moist Meatloaf// The Steps

Step 1: Preheat the oven to 375 degrees. Prepare a deep baking dish and set aside.

Step 2: In a small skillet, heat the olive oil on medium-high, add the garlic and champignons. Cook until soft and browned. Let cool down.

Step 3: In a bowl, combine the ground turkey, mushrooms, breadcrumbs and egg. Mix with your hands until well combined.

Step 4: Place the meat mixture on cling film or parchment paper and pat firmly into a rectangle.

Step 5: Sprinkle the mozzarella evenly on the meat mixture and add the spinach leaves. Roll the meat up, starting from the short end until a loaf is formed. Place seam-side down in the baking dish.

Step 6: Bake the meatloaf for 35-45 minutes in the preheated oven. Brush the marinara sauce over the loaf and bake for another 10 minutes until cooked.

Step 7: Remove from the oven and cool down slightly. Slice, serve, and enjoy!

What To Serve With Delicious and Moist Meatloaf

Jenny’s Cornbread – A family favorite comfort food that comes straight from my friend Jenny. Boxed cornbread mixed is topped with green chilies, onions, sour cream, and cheese, and is then baked for a crunchy, creamy, and satisfying cornbread that goes great with this turkey meatloaf.

Perfect Roasted Eggplant – Get ready to broaden your culinary horizon with this delicious and nutritious vegetable with a versatility that makes it the perfect addition to so many of your favorite dishes, including this meatloaf.

Microwaved Sweet Potato – Quick, easy, and tasty doesn’t even begin to describe this recipe that is filling and simple! It includes tuna salad as a filling but you can just make the sweet potatoes on their own.

What Makes This Delicious and Moist Meatloaf So Good?

It is a quick and easy dinner that will impress the whole family. It takes no time at all to bundle the ingredients together. Then it’s into the oven and your work is pretty much done!
The loaf is tender and moist, with a delicious marinara glaze! The cheese in the meatloaf will make it even juicier and flavorful.
It uses a leaner meat and contains spinach, so you get to enjoy a meatloaf without fretting over how much fat it contains.
With the inclusion of spinach and cheese, this can serve as a one-stop meal.

FAQs

Can I substitute the mozzarella cheese?

Yes, you can use any other cheese that melts quickly. I recommend using cheddar cheese or provolone cheese if mozzarella isn’t your thing.

How can I check if my turkey meatloaf is ready without using a thermometer?

Checking the internal temperature of a turkey meatloaf is very important to make it safe to eat. If you don’t have a thermometer on hand, just slice your meatloaf after baking. If there is no pink color inside the loaf, it should be ready to eat and serve.

Can I substitute breadcrumbs in this recipe?

Yes you can substitute breadcrumbs with old fashioned rolled oats or unsweetened cereals. They will act as a binding agent, the same as breadcrumbs.

How To Store Delicious and Moist Meatloaf

Let the turkey meatloaf cool completely. You can either wrap it in plastic or aluminum, or store it in an airtight container. If you plan to eat it within the next 4 days, put it in the fridge, preferably at the back, where the temperature seldom varies. If you want to store it longer, put the meatloaf (wrapped or stored) in the freezer, where it will stay for up to 3 months.

When reheating, let the frozen meatloaf thaw overnight in the fridge then heat up in the oven until the internal temperature has hit 165 degrees.