• To prep

    15 min
  • To cook

    45 min
  • Level

  • Servings

  • 20 ounces ground turkey
  • 2 egg whites
  • 8 ounces white mushrooms
  • ½ cup diced red pepper
  • ½ cup diced onion
  • 2 tablespoons minced shallots
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 2 cups spinach
  • 3 vine tomatoes


    1. Preheat oven to 350 degrees Fahrenheit.
    2. Mix ground turkey and egg whites in a large bowl. Set aside.
    3. Using a blender or food processor, pulse the mushrooms until they are in small pieces. Don’t over-blend the mushrooms; you do not want a puree.
    4. Add the mushrooms, red pepper, onion, shallots, and garlic cloves to the bowl and mix well with turkey and egg whites.
    5. Add Italian seasoning, garlic powder and salt to bowl and mix until everything is incorporated.
    6. Using a large spoon or hands, put turkey mixture onto parchment paper in an even, rectangular shape.
    7. Put the spinach on top of the mixture.
    8. Using the parchment paper, roll the turkey mixture to form a round loaf of meat. The spinach will form a green swirl within the meatloaf.
    9. Pat the ends of the meatloaf close and put it into a loaf pan.
    10. Bake uncovered for 30 minutes.
    11. While meatloaf is cooking, puree tomatoes in a food processor and set aside.
    12. Once 35 minutes is up, take the meatloaf out of the oven and top with pureed tomatoes.
    13. Cook for an additional 10 minutes or until meatloaf reaches an internal temperature of 165 degrees Fahrenheit.
    14. Remove from oven and enjoy!


    • About 6 small servings
    • 5 medium servings
    • 4 large servings
    • 3 extra large servings