Turkey Pineapple Spinach Meatloaf Recipe #159960
This is very moist and highly seasoned from the spices and herbs you add and those in the breadcrumbs & sausage! You can make a small meatball and fry it to taste test for additional seasoning.
This is the point where you can tell if you need to add salt as well as spice! But I doubt it! As for the parmesan, bread crumbs and sausage is salty.
by ~Rita~
1¼ hours | 15 min prep
SERVES 8
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup crushed pineapple, drained
- 10 ounces frozen chopped spinach, thawed and well well well drained
- 3/4 cup seasoned bread crumbs
- 1/2 cup parmesan cheese, grated
- 2 eggs, beaten
- 2 teaspoons dried basil
- 2 teaspoons fresh sage, minced
- 1/4 teaspoon pepper
- 1 lb ground turkey
- 1 lb Italian turkey sausage (removed from casings and crumbled)
Garnish
Glaze (optional)
- 1/4 cup pineapple preserves
- 1 tablespoon brown sugar
- Preheat oven to 350 degrees.
- Heat olive oil in large skillet and cook onions and garlic until tender. Remove to large bowl.
- Add pinapples, spinach (squeezed dry), bread crumbs, cheese, eggs, basil, sage and pepper. Mix well.
- Add turkey and turkey sausage and mix gently.
- Form into round loaf and place in 2 quart casserole dish.
- Bake for 40 minutes, top with pineapple rings or mix the preserves and brown sugar spread on loaf, bake 15 more minutes or until internal temperature registers 160 degrees.
- Let stand, covered, for 15 minutes before slicing.
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5 stars