Roasted Turkey Meatloaf with Buttery Garlic Mashed Potatoes and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Turkey Meatloaf with Buttery Garlic Mashed Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Meatloaf with Buttery Garlic Mashed Potatoes and Sautéed Spinach

A savory, heartwarming dish featuring lean turkey meatloaf infused with aromatic garlic and herbs, paired with creamy mashed potatoes enriched with a touch of butter and milk, and finished with light and fresh sautéed spinach. A balanced blend of textures and flavors perfect for a wholesome meal.

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NUTRITION

418kcal
Protein
33.1g
Fat
13.7g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Turkey

1 Egg White

1/4 cup diced Onion

1 clove minced Garlic

1 tablespoon ground Rolled Oats

1 medium Yukon Gold Potato

1/4 cup Nonfat Milk

1 teaspoon Butter

1 extra clove Garlic (for potatoes)

1 cup Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the ground turkey, egg white, diced onion, minced garlic, and ground oats. Season with salt and pepper to taste. Mix well and shape the mixture into a small loaf.

  • 3

    Place the turkey meatloaf on a baking tray lined with parchment paper and roast in the preheated oven for about 25 to 30 minutes until cooked through.

  • 4

    While the meatloaf is baking, peel and dice the Yukon Gold potato and boil it in lightly salted water until tender, about 15-20 minutes.

  • 5

    Drain the potatoes and return them to the pot. Add nonfat milk, butter, and an extra minced garlic clove, then mash until smooth. Season with salt and pepper as desired.

  • 6

    In a separate skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season lightly with salt.

  • 7

    Plate a portion of the turkey meatloaf alongside a serving of buttery garlic mashed potatoes and a small pile of sautéed spinach. Serve warm and enjoy!

Roasted Turkey Meatloaf with Buttery Garlic Mashed Potatoes and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Turkey Meatloaf with Buttery Garlic Mashed Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Meatloaf with Buttery Garlic Mashed Potatoes and Sautéed Spinach

A savory, heartwarming dish featuring lean turkey meatloaf infused with aromatic garlic and herbs, paired with creamy mashed potatoes enriched with a touch of butter and milk, and finished with light and fresh sautéed spinach. A balanced blend of textures and flavors perfect for a wholesome meal.

NUTRITION

418kcal
Protein
33.1g
Fat
13.7g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Turkey

1 Egg White

1/4 cup diced Onion

1 clove minced Garlic

1 tablespoon ground Rolled Oats

1 medium Yukon Gold Potato

1/4 cup Nonfat Milk

1 teaspoon Butter

1 extra clove Garlic (for potatoes)

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the ground turkey, egg white, diced onion, minced garlic, and ground oats. Season with salt and pepper to taste. Mix well and shape the mixture into a small loaf.

  • 3

    Place the turkey meatloaf on a baking tray lined with parchment paper and roast in the preheated oven for about 25 to 30 minutes until cooked through.

  • 4

    While the meatloaf is baking, peel and dice the Yukon Gold potato and boil it in lightly salted water until tender, about 15-20 minutes.

  • 5

    Drain the potatoes and return them to the pot. Add nonfat milk, butter, and an extra minced garlic clove, then mash until smooth. Season with salt and pepper as desired.

  • 6

    In a separate skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season lightly with salt.

  • 7

    Plate a portion of the turkey meatloaf alongside a serving of buttery garlic mashed potatoes and a small pile of sautéed spinach. Serve warm and enjoy!