Spinach and Turkey Meatloaf Recipe
This turkey meatloaf with spinach and mushrooms is a flavorful, nutrient-packed twist on the classic comfort food.
This turkey meatloaf stays moist and tender thanks to the tangy, sweet tomato glaze and sautéed vegetables, which also pack in vitamins, minerals, and fiber. The mushrooms add a savory umami flavor, while the spinach blends right in–an easy way to sneak in extra greens.
My husband was convinced he didn’t like meatloaf until he tried this version. And my kids? The first time my oldest saw the greens peeking out, he tried to eat around the spinach. But after a few meatloaf nights, he stopped picking out the veggies and just enjoyed the meal.
Whether you’re looking for a healthier twist on classic meatloaf or want to change your weeknight dinner routine, this recipe will be a hit even for skeptical kids—just like it is in my home!
Tips
You can use canned mushrooms and frozen spinach for convenience, but fresh vegetables are the way to go for the best flavor and texture. The flavor of sautéed fresh mushrooms and spinach pops in this recipe, so taking the extra steps to clean, slice and sauté fresh vegetables is worth it.
If you use canned mushrooms and frozen spinach, you’ll need to squeeze out as much moisture as possible—they hold a lot of water, and too much liquid will make the meatloaf soggy. Wrap the defrosted spinach in a clean flour sack towel or between two strong paper towels. Squeeze out all the excess water.
Cook times may vary depending on the type of ground meat or pan you use. The recipe times are based on using a 9″ x 5″ or 8.5″ x 4.5″ loaf pan and should cook in approximately one hour. A free-form loaf baked in a casserole dish or sheet pan may need less time to cook.
How to Make
Sauté the vegetables
Heat olive oil in a pan and cook the mushrooms for a few minutes until soft. Add the spinach, cover, and let it wilt. Uncover, stir, and cook off any excess moisture. Let cool before mixing into the meatloaf.
Prepare the meatloaf mixture
In a large bowl, combine ground turkey, breadcrumbs, onion, garlic, egg, tomato paste, parsley, salt, and pepper. Add the cooled veggies and mix until just combined—don’t overmix, or the meatloaf can turn dense.
Shape and bake
Form the mixture into a loaf and place it in the pan. Brush the glaze on top before baking to give it time to caramelize and deepen in flavor.
Put the pan on a baking sheet to catch any drips that boil over. Bake at 375°F (190°C) for 1 hour and 20 minutes.
After 60 minutes, insert a meat thermometer into the center of the loaf to check the temperature. If it hasn’t reached 165°F (74°C), continue baking, checking every 10 minutes. Since ovens vary, yours may cook it faster.
Enjoy!
Let the meatloaf rest for 5–10 minutes before slicing. This keeps the meatloaf juicy and makes it easier to slice without falling apart.
Serve with your favorite sides. We like meatloaf with mashed potatoes and in our house.
How to Freeze
Want to meal prep or save leftovers for a quick, easy dinner? This turkey meatloaf freezes well for quick weeknight meal, whether you freeze it before or after baking. Follow these simple steps for the best results.
Freezing cooked meatloaf
- Let the meatloaf cool completely.
- Slice into portions to reheat single-serving meals or keep whole.
- Wrap the whole meatloaf or individual slices in plastic wrap, then place them in a freezer bag or airtight container for storage.
- Freeze for up to 3 months.
To reheat a cooked, frozen, and defrosted meatloaf
- Oven (Best for Whole Meatloaf): Preheat to 350°F (175°C). Brush another layer of glaze on top. Cover the meatloaf with foil and bake for 20–30 minutes, or until heated through.
- Microwave (Best for Slices): Place individual slices on a microwave-safe plate and heat for 30-second intervals until warmed through, about 1–2 minutes total.
Is it better to freeze meatloaf raw or cooked?
Both methods work, but freezing raw meatloaf helps retain moisture and will give you the best result. Freezing it fully cooked makes for quicker reheating (once defrosted), although it may dry out when you reheat it.
- If freezing raw, leave off the glaze before storing.
- If freezing cooked, let the meatloaf cool completely before wrapping and storing.
Frequently Asked Questions About Turkey Meatloaf
Yes! This recipe works with ground beef, chicken, or a mix of meats. For a juicier meatloaf, use a higher-fat ground meat such as 85% lean beef or turkey. No matter what meat you use, be sure the internal temperature reaches 165°F (74°C) for poultry and 160°F (71°C) for beef.
Unlike classic meatloaf, this recipe doesn’t need milk. The sautéed mushrooms and spinach add enough moisture, keeping the turkey meatloaf tender and juicy without the milk.
The key to moist meatloaf is ingredients that add moisture like the vegetables and tomato paste. Also, baking at a low temperature for longer allows the meat to cook evenly without drying out. The glaze helps keep the meatloaf moist, preventing the top from drying out while adding an extra layer of flavor. Another tip is to let the meatloaf rest before slicing to keep the juices from running out!
Turkey Meatloaf Recipe
A tender turkey meatloaf packed with sautéed mushrooms, spinach, and a tangy tomato glaze.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 slices 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 8 ounces spinach (fresh)
- 8 ounces mushrooms (sliced)
- 1 eggs, lightly mixed
- 3/4 cup plain breadcrumbs
- 1–1/2 pounds ground turkey (93%)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1/4 cup fresh parsley (chopped)
- 1 teaspoon thyme
- 1/2 teaspoon sage, ground
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Tomato Glaze
- 1/2 cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9″ x 5″ or 8.5″ x 4.5″ loaf pan.
- In a small bowl, add the tomato glaze ingredients and whisk until combined.
- Heat olive oil in a large sauté pan over medium-high heat. Add the mushrooms and cook for 2–3 minutes until they start to soften.
- Add the spinach, cover, and cook for 3 minutes until wilted. Remove the lid, stir, and continue cooking for another minute until no liquid remains. Set aside to cool slightly.
- In a large mixing bowl, combine the ground turkey, breadcrumbs, onion, garlic, egg, tomato paste, parsley, thyme, sage, salt, and pepper. Add the cooled mushroom-spinach mixture and mix gently until just combined. Try not to overmix.
- Transfer the mixture to the loaf pan, pressing gently to form an even shape and brush the glaze on top. Place the loaf pan on a sheet pan to catch any drips.
- Bake on the bottom oven rack for 1 hour and 20 minutes. Check the temperature at 60 minutes, then check every 10-minutes until the internal temperature reaches 165°F (74°C) in the center.
- Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing.
Notes
- 93% ground turkey can be substituted with any ground meat. Cooking times may vary.
- If using canned or frozen vegetables, squeeze all the liquid out before combining with ingredients.
Nutrition
- Calories: 261
- Sugar: 9
- Sodium: 506
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 83