A spinach dish you’ll want to eat. There’s only a few reasons why I’ll buy frozen spinach, but this is one of them. The healthy green really works well with the dish’s Greek inspired flavor. See the easy steps below to make this Spinach and Feta Turkey Meatloaf with Chunky Cucumber Tzatziki Sauce dish:
- Rosemary (or dill) (1 tablespoon chopped)
- Lemon juice (half of medium sized lemon)
- Cucumber (half of 1, chopped)
- Garlic (2 medium-sized cloves)
- Plain yogurt (1 1/2 cups of non-fat or regular)
- Ground turkey (about 1 pound)
- 1 egg
- Onion (half of 1, chopped)
- Frozen spinach (half a bag or about 2 cups)
- Breadcrumbs (1/2 cup)
- Chicken stock (1/4 cup)
- Olive oil (1 tablespoon)
- Salt and pepper
- Feta cheese (1/2 cup)
1. Let your frozen spinach thaw for about a half hour to an hour. Chop your onion – I like to keep my chop for this dish a bit chunky, but you can chop finer if you think you’d like that better. Once thawed, strain your frozen spinach. Some leftover moisture is ok.
2. Mix all of the meatloaf ingredients in a large bowl. Add more or less of the breadcrumbs and/or chicken stock depending on how your mixture comes along. You want the consistensy to be similar to a meatball mixture.
3. Preheat your oven to 375 degrees.
4. Lay out half of your meatloaf mixture onto some parchment paper. Flatten out, and put your feta cheese on top of the first meatloaf layer, leaving some room on the sides. Add the second half of your mixture on top, sealing the edges to allow for the feta to stay in the middle of the meatloaf while cooking. Cook your meatloaf in the oven for about 40 minutes.
5. Chop your rosemary, garlic and peeled cucumber. Add these to the rest of the Tzatziki sauce ingredients. Stir and place in the refrigerator before serving.
6. Take out your meatloaf and let cool for a few minutes before serving. Cut and serve some Tzatziki sauce (and maybe some more feta cheese) on top and enjoy!