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As a busy mom, I am always looking for easy to prepare recipes that I can make on a Sunday afternoon and serve the next night.  Meatloaf may not be everyone’s favorite but this is a healthier version using ground turkey and “hidden” vegetables.  This recipe feeds the three of us with a little bit for leftovers.  Double the recipe if you want to feed more heads or have enough for lunch the next day!  Serve it with steamed veggies, mashed potatoes or slice up the leftovers for a great meatloaf sandwich on challah!

Turkey Meatloaf

1 1/4 pounds lean ground turkey (I use the Jennie-O packaged turkey)
1/2 small onion, chopped fine
1-2 large handfuls spinach (remove the stems and chop fine)
1-2 carrots(I don’t use these but you can grate them and “hide” them in the meatloaf)
2 TBS parsley, dried (can use fresh too)
1/2 cup italian bread crumbs
2 tablespoons Dijon mustard
1 large egg white
Salt and black pepper
Ketchup

• Heat oven to 400° F.
• In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper.
• Transfer the mixture to a foil covered baking sheet and form it into a loaf.
• Cover with the ketchup and bake 45-50 minutes until cooked through.