Ingredients
1
med. onion diced finely (or half a large...whatever ya got)
5
cloves garlic diced finely
10
oz chopped frozen spinach, thawed (aprox.)
3
small red potatoes, peeled and cooked (or equivalent potato option of choice)
1/2
tsp ground (or fresh grated) ginger
2/3
c. fine diced stewed tomatoes
dash olive oil (or equivalent)
Directions
2.
Start the potatoes cooking to get them nice and soft...cubing them first speeds this up, of course. Heat dash of olive oil in skillet and cook onions and garlic over med to med high heat until onions are soft and cooked through. About eight minutes.
3.
Combine seasonings (sesame oil, ginger, soy sauce, pepper, salt, clove) in bowl with potatoes and cooked onion mixture. Mash potatoes up until mixture is well combined. Add spinach, egg and tomatoes and mix well with spatula.
4.
Add ground turkey and mix by hand until consistent texture. Line 9x5 bread pan with foil and fill with mixture. Put pan under meatloaf on lower rack as it will bubble when cooking. Bake for 1 hr 15 minutes. You can also fill ramekins with mixture and put on cookie sheet for ease of removal, which can be baked for 1 hr for individual portion sizes.
Columbus Restaurants
