Turkey Spinach Meatloaf

Course Main Course


  • 2 lbs ground turkey
  • 2 cups fresh spinach (chopped in Eco Chop)
  • 1 1/2 cups breadcrumbs (gluten-free Panko or Panko)
  • 3/4 cup grated Parmesan cheese
  • 3 eggs, lightly beaten
  • 4 cloves garlic (minced in Mini Herb Chopper)
  • 2 small onions, finely chopped
  • 3 tsp Worcestershire sauce
  • 2 tbsp FRENCH PANTRY Chicken Blend
  • 4 tbsp FRENCH PANTRY Tomate Tapenade
  • 3 tbsp FRENCH PANTRY mustard of choice
  • 1 tsp FRENCH PANTRY Sel Gris Salt
  • 1 tsp FRENCH PANTRY Pepper of choice


  • Preheat the oven to 375℉ degrees and place the FORTEEZ Six Loaf Tray on the Perforated Baking Sheet.
  • In a large bowl, combine the ground turkey, spinach, breadcrumbs, Parmesan cheese, egg, garlic, onion, Worcestershire sauce, Chicken Herb Blend, Tomato Tapenade, mustard, salt, and pepper.
  • Mix the ingredients until well combined, but be careful not to overmix.
  • Divide the turkey mixture evenly into the Six Loaf Tray, pressing the mixture down gently.
  • Bake the turkey spinach meatloaf in the oven for 35 minutes or until cooked to 160 degrees and browned on top.
  • Once the meatloaves are done, remove them from the oven and allow them to cool for a few minutes in the six-loaf tray.
  • Carefully unmold the meatloaves from the tray with your Signature Spatula, place them on a serving platter, or freeze them for later.


bon TIP: This recipe is perfect for batch cooking, with enough to freeze for later.