Local Summer Salads
Want to eat local through the steamy summer months? You’ll need to rethink your salad.
Easy
40 MIN
Jazz up week night dinners with this flavorful meatloaf loaded with feta cheese, parsley and spinach.
Ingredients
SERVINGS: 2-6 Serving(s)
- 2 eggs
- 2 tablespoons olive oil
- 2 tablespoons garlic, minced
- 1/3 to 1/2 cup chopped fresh parsley
- 3 ounces sliced sun-dried tomatoes, marinated in olive oil
- 1/2 cup breadcrumbs or almond meal
- 4 ounces spinach, chopped
- 3 ounces feta cheese, crumbled
- 1-1/2 pounds ground turkey
- Salt and pepper, to taste
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one, Turkey and Sun-dried Tomato Mini Meatloaves. After cooking that, you will be part-way toward two other meals in the stack, Roasted Tomatoes with Olives and Feta and Spinach, Artichoke and Broccoli Pasta Salad.
Instructions
Preheat oven to 375°. Prepare a medium sized baking sheet.
Lightly beat 2 eggs in the bottom of a large bowl. Add olive oil, minced garlic, chopped parsley, sun-dried tomatoes, breadcrumbs/almond meal, spinach, feta cheese and some salt and pepper and mix to combine. Add ground turkey and mix well.
Form 2 mini meatloaves out of the mixture (each about the shape & size of a brick), and place them on your prepared baking sheet. Place meatloaves in the oven and cook until internal temperature reaches 160 degrees, about 30-35 minutes. If cooking the “stack” of 3 meals, store 1 mini meatloaf for later use.
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Amy shops for organic food locally at Native Sun Jax!
FIND A NATIVE SUN NATURAL FOOD STORE LOCATION NEAR YOU
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