Herbed Turkey Meatloaf with Honey Mustard Glaze

Position a rack in the center of the oven and preheat the oven to 375˚F.

Heat olive oil in a large, nonstick skillet over medium heat. Add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the salt and pepper and, busing a slotted spoon, transfer the onions to a small bowl to cool.

Add the baby spinach and arugula and 1 teaspoon of water to the skillet (if all the greens don’t fit in the skillet at first, add more greens by the handful as they wilt). Cook the greens until all of them wilt, 2 to 3 minutes. Remove the skillet from the heat and let the greens cool for 5 minutes, then add the basil and parsley and stir to combine.

Place the eggs, ketchup, Dijon mustard, Worcestershire sauce, and stock in a large bowl and whisk to combine. Add the ground turkey, bread crumbs, and cooked onions and blend thoroughly using your hands.

Place half of the turkey mixture in a 10-inch loaf pan or in two 8-inch loaf pans. Spread the wilted greens evenly on top. Spread the remaining turkey mixture over the greens. Smooth the surface of the turkey loaf and brush it with the honey mustard.

Bake the turkey loaf until an instant-read thermometer inserted into the center registers 160˚F, about 1½ hours for a 10-inch pan, or about 50 minutes for the 2 smaller pans.

Let the turkey loaf rest in the pan for about 15 minutes. To serve, turn the turkey loaf out of the pan, slice it, and arrange the slices on a serving platter.