Crazy simple turkey meatloaf that is so tender and delicious, you’ll find yourself making it again and again.
Hi! Remember me? I’m trying to be a better blogger, I swear. And perhaps you haven’t given my absence a second thought. But I have, and I’m working on it. I’m juggling two businesses, two kids, a freelancing career and … well … some days I just don’t know where the time goes! But I’m a work in progress, just like everyone else.
So how about a new recipe?
I’m the first to admit I’m not a fan of ground turkey. I just find it so tasteless, and honestly rarely use it in recipes.
I also really hate the word moist.
There is just no other way to describe this turkey meatloaf.
Like so freaking crazy moist.
And even though I don’t really like ground turkey, I’ve made this recipe four times in the last six weeks or so.
And both my kids love it.
Yes, yes, pigs are now flying…
And it could not be simpler to make. Mix a few standard ingredients together, form a meatloaf shape, and bake.
My last shipment of sauces from the folks at Cucina Antica featured their Puttanesca one, and that’s what I used for this recipe, and for those that are following Whole30, this recipe is compliant! Their line of sauces are sugar free and have real tomatoes in them (not paste) and nothing unpronounceable. Heck to the yes!
Whether you’re eating clean, are looking for a family-approved recipe, or just want to learn to love ground turkey (or all of the above, like me!), give this one a whirl. I think you’ll love it as much as we do!
Hungry for more of the recipes I’ve developed for Team Cucina Antica? You can find them right here.
Recipe courtesy of Cate O’Malley
3 pounds ground turkey
1 cup tomato paste
1 tablespoon sea salt
2 tablespoons olive oil
1 small red onion, finely diced
10 garlic cloves, minced
1 small yellow bell pepper, cored, seeded, and finely diced
1/2 cup chopped spinach
Half of a jar of Cucina Antica Puttanesca
Preheat the oven to 375°F. Place the turkey, tomato paste, and salt in a large bowl. Heat the oil in a medium skillet over medium-high heat. Add the onion, garlic, and bell pepper, cook until the vegetables have softened, 5 to 6 minutes. Add the spinach and cook for another minute or two, just until it wilts. Transfer the mixture to the ground turkey bowl. Using a spatula, stir the mixture thoroughly so everything is combined well. Transfer the meatloaf mixture to a large roasting pan with a lid or 9 x 13-inch casserole dish and form it into an even loaf. Bake for 40 minutes.
Don’t worry about by the amount of juice; it will make the meatloaf nice and tender. Top the meatloaf with the Cucina Antica sauce, covering it completely. Bake for 15 minutes. Slice and serve with mashed potatoes (to make Whole30-compliant potatoes, I boil the potatoes and them mash them with a little chicken broth and ghee until it’s the right consistency. Season with salt and pepper).