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Turkey Artichoke Spinach Meatloaf

This recipe for Turkey Artichoke Spinach Meatloaf is very tasty and the leftovers are great for sandwiches. We substituted oatmeal instead of breadcrumbs in this meatloaf because oatmeal has fewer calories and more nutrition than breadcrumbs.

Ingredients

• 1 lb of ground turkey 
• 3 handfuls of fresh spinach, chopped
• 1 tablespoon STAR Extra Virgin Olive Oil
• 14.75 oz can of Cara Mia Artichoke Hearts In Water, drained and chopped
• 1/4 of Italian Parsley, chopped 
• 1 tsp of dried oregano
• 1/2 cup of Parmesan Cheese
• 1 cup of oatmeal, we used quick oats
• 2 egg, beaten
• Salt and pepper to taste
• 1/2 cup Marinara sauce 

Turkey Artichoke Spinach Meatloaf

Directions
Preheat the oven to 375 degrees.

Pour the oatmeal into a food processor and pulse for 30 seconds, to break up the oatmeal to a breadcrumb-like consistency.

Heat a large skillet with the STAR Extra Virgin Olive Oil.  Add the spinach and cook, stirring, until spinach is wilted.

Combine all of the ingredients in a large bowl, except the oatmeal and the marinara sauce.

Add about 3/4 cup of oatmeal to begin with and mix until all of the ingredients are evenly distributed throughout. If the mixture is still sticky or not holding together well, add the remaining oatmeal and mix again.

Form into one large loaf or into individual loaves. Place loaf on to a lightly greased baking dish or loaf pan.

Spoon marinara sauce over the meatloaf and bake in the oven for about 1 hour. Be sure to check the internal temperature to ensure that the meatloaf is 165 degrees and cooked all the way through. Let the meatloaf stand 5-10 minutes.  Slice and serve!