The Best Meatloaf You’ll Eat

Our grocery store was out of two critical things when I went shopping on Sunday so my original meal plan for the week had to be shuffled around a bit. How is a major grocery store out of both whole chickens and lamb chops? Fortunately they did have ground turkey which was the only ingredient I didn’t have on hand for a turkey meatloaf that I made previously. I originally found the recipe on Pinterest (follow me!), and it is definitely one that didn’t disappoint. If you don’t like dry, flavorless meatloaf, then this is a recipe for you.

The original recipe calls for 1 cup of parmesan where I substituted the shredded italian blend of cheese. We used up most of our supply of parmesan yesterday during our sibling Christmas pasta dinner. I added sun dried tomatoes, if you don’t have them on hand (or like them) just leave them out.

Turkey Meatloaf with Spinach and Ricotta
Serves 6
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
  1. 1 pound lean ground turkey
  2. 10 ounces frozen spinach, thawed and squeezed dry
  3. 1/4 cup sundried tomatoes in oil, chopped
  4. 1 cup ricotta cheese
  5. 1 cup Italian blend shredded cheese (or parmesan)
  6. 1 egg
  7. 1/2 cup bread crumbs
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. heavy pinch fresh grated nutmeg
  11. 1 cup marinara
  12. 1/3 cup mozzarella cheese
  1. Preheat oven to 350°F. Combine turkey, spinach, tomatoes, ricotta cheese, italian blend cheese, egg, breadcrumbs, salt, pepper, and nutmeg in a large bowl. Mix (with your hands) to combine.
  2. On a greased baking sheet or Pyrex dish, form the turkey mixture into a 4" thick loaf. Pour marinara on top and sprinkle with mozzarella.
  3. Bake in over 50 minutes. Let the meatloaf rest for 5 minutes before serving.
Adapted from In Sock Monkey Slippers
Two Forks One Love


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