Ingredients Jump to Instructions ↓

  1. Oil, for greasing dish

  2. 1 (10-ounce) box chopped spinach , thawed and drained

  3. 1/2 cup crumbled feta

  4. 1/2 cup seeded and finely chopped red jalapeno

  5. 2 tablespoons yogurt

  6. 3/4 cup cold milk

  7. 1/2 cup quick-cooking grits

  8. 1 onion, diced

  9. 2 1/2 pounds ground turkey

  10. 2 eggs

  11. 1 tablespoon Worcestershire sauce

  12. 2 tablespoons chopped parsley leaves

  13. 1/4 cup chicken stock

  14. 1 teaspoon kosher salt

  15. 1 teaspoon cracked black pepper

  16. 1 (8-ounce) can tomato sauce

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. Lightly grease a 9 by 13-inch casserole dish.

  3. Filling: Using a kitchen towel, squeeze off the excess liquid from the spinach. In a medium-sized bowl, mix together the spinach, feta, jalapenos, and yogurt. Set aside.

  4. In a small bowl, mix together the milk and grits . Set aside.

  5. In a large bowl, combine the onion, turkey , eggs, Worcestershire, parsley, stock, salt, pepper, and the grits. Mix until well combined. Transfer half of the mixture to the casserole dish and shape it into a medium-sized log. Using your fingers, make an indentation in the meat for the filling. This should resemble a canoe. Add the filling to the indentation and top with the remaining meat. Form the meatloaf , being sure to cover the filling completely with meat. Pour the tomato sauce over the meatloaf. Bake in the oven until the internal temperature registers 165 degrees F on an instant-read thermometer, about 55 to 60 minutes. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.


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