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A big-flavor twist on a classic.

I know, I know, it's a meatloaf. And most meatloaves are not sexy; I'll give you that. But I will promise both delicious taste and--look at it...I mean, it's not exactly a boring brown lump. It's pretty. Yet, it's ground meat cooked in a giant loaf, so the peasant feel is still there. (Which doesn't bother me one bit.) And I don't think the hominess of meatloaf is a turn-off unless you are not adding enough flavor to it or doing something mean, like over-cooking it. So here we are.

This meatloaf has a definite Italian vibe, so if you prefer to top it with marinara rather than my ketchup and brown sugar glaze, I won't stop you. At that point, though, you'll need pasta instead of mashed potatoes. Just saying.

Notes: Ground turkey is 93% lean.


Ingredients: 1 lb. ground turkey, one beaten egg, 1 cup drained sun-dried tomatoes, 1/2 cup chopped spinach, 1 tsp. ground oregano, 1 tsp. garlic powder, 1 tsp. sea salt, 1/2 tsp. pepper, 1/2 cup grated Parmesan cheese, 1/2 cup chopped mushrooms, 2 tbsp. milk, 1/2 cup seasoned breadcrumbs, fresh parsley, and three pieces of bread (for placing the loaf on during baking).

For the glaze:1/4 cup ketchup, 2 tbsp. brown sugar.

Serves 4-6.

1. Preheat and Prep: Preheat the oven to 375* and line a baking sheet with foil or parchment paper. Add the turkey, egg, sea salt, pepper, oregano, and garlic powder in a large bowl. Mix to combine well. Add chopped spinach, Parmesan, sun-dried tomatoes, mushrooms, and breadcrumbs. Mix again, using your hands, adding milk by the tablespoon, if needed. The mixture should be wet-ish, but only enough to stick together.

2. Set the loaf: Line up three pieces of bread vertically on the baking sheet. Form the ground meat mixture into a loaf and center it on the bread. (It should not be wider than the slices of bread.)

3. Bake and finish: for 25 minutes, then brush over the glaze. Bake for another 25-30 minutes, until cooked through or center temperature reaches 160*F. Rain over fresh parsley before serving.

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