Thanksgiving, for me, conjures memories of my family getting together, laughing, eating, catching up with one another’s lives, watching the Macy’s Day Parade on television and my grandmother (followed in later years by my mom) stressing over the meal. Read more
Meatloaf often gets a bad rap because everyone has had dry, flavorless meatloaf at some point, but it’s easy to make good meatloaf. And good meatloaf is delicious.
This Greek-inspired unique take on meatloaf derives most of its flavor from feta cheese and tzatziki sauce. To keep it low carb, in place of bread crumbs I used coconut flour to help bind the meatloaf and keep it moist. I loosely (very loosely) followed a recipe for turkey meatloaf from Ina Garten just to get my proportions right. Other than that, this meatloaf was purely my invention.
1 cup yogurt
1 tbsp lemon juice
1 clove garlic, finely minced
1/2 medium cucumber, cut in half longwise and thinly sliced
1 tsp chopped, fresh dill
1/4 tsp salt
1 medium onion, chopped
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 package frozen spinach, thawed and drained
2 lbs ground turkey
1/4 cup coconut flour (or 1/2 cup bread crumbs)
1/2 cup chicken stock (reduce to 1/4 cup if using bread crumbs)
1 large egg, lightly beaten
2 tbsp worcestershire sauce
1 cup crumbled feta cheese
For the sauce, mix all ingredients in a medium bowl and chill until serving.
For the meatloaf, 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 but not browned, 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 very well 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 on an instant read thermometer.
Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.