Every Tuesday night my daughter has Rugby practice which takes a lot out of her and she comes home famished. As she comes in the door all I hear is “I’m home, whats for dinner?”. When I told her meatloaf I can tell you that excitement didn’t ooze from her…until I said it has cheese. Then she smiled and went to put her gear away.
This meatloaf is a hearty protein packed meal very different from the way your granma used to make it. Packed with iron rich spinach, full flavoured feta and topped with a wonderful garlicky tzatziki (get the recipe HERE) it has turned into a gyro inspired dish. I also made my own delicious gyro seasoning HERE.
To lower the carbs I used coconut flour or almond meal instead of bread crumbs which also conveniently makes the meatloaf gluten free.
This meatloaf is 5.9g net carbs, super high in protein with a whopping 33.3g and 11 Weight Watchers points.
Greek Inspired Turkey Meatloaf Recipe
By March 12, 2015Published:
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 1 hr 15 mins
- Ready In: 1 hr 30 mins
- 1 medium onion chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper freshly ground
- 1 package spinach frozen, thawed and drained
- 2 lbs turkey ground
- 1/4 cup coconut flour or almond meal
- 1/2 cup vegetable stock
- 1 tsp gyro seasoning
- 1 large egg lightly beaten
- 2 tbsp worcestershire sauce
- 1 cup feta cheese crumbled
- Line a baking sheet with parchment paper and preheat oven to 325F.
- Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and saute until onions are translucent, about 15 minutes. Add in spinach and stir until heated through.
- In a large mixing bowl, combine onion mixture, turkey, coconut flour, chicken stock, egg and worcestershire sauce. Mix until combined.
- Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick.
- Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.
- Bake for 1 to 1 1/4 hours, or until internal temperature reaches 160F.
Cut into slices and drizzle with tzatziki sauce.