Skinny turkey-spinach meat loaf from All New Complete Cooking Light Cookbook by Cooking Light Magazine

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Notes about this recipe

  • ashallen on September 22, 2019

    I like that this meatloaf contains lots of spinach without it dominating the flavor. Texture was moist and firm but tender. Nice sticky glaze. I deviated from recipe by subbing quick oats for dry breadcrumbs, ground chuck for extra-lean ground beef, and adding 2 tsp minced fresh thyme. I was a couple tbsp short on ketchup, so I mixed in a couple tsp cider vinegar and brown sugar. Good, strong flavor in the glaze, but meat tasted under-seasoned to me. I'll increase salt next time and/or adjust other flavorings, e.g., use more Worcestershire and/or thyme, add soy sauce and/or mustard. Took much longer to bake than specified in recipe - ~80 vs. 45 minutes. Also, cookbook photo meatloaf is much more homogenous than mine. I mixed vigorously, but there were still swirls of beef vs. turkey - quite pretty, actually, but doesn't match photo! Also, I used hand-chopped whole-leaf spinach - photo spinach looks like it might have been chopped in a food processor (not specified in recipe).

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