These individual meatloaves use ground turkey and spinach for an easy, healthy, and delicious dinner to throw together on a busy weeknight!
I met this couple at the dog park a few months ago – Maren & Jake. They’re about my age, our dogs get along well, and over the past couple of months, they’ve become really good friends of mine.
I meet them every Monday night to eat shaved ice together and now I have a dinner date with Maren every Wednesday night.
I just love ’em to pieces.
Last Monday night, instead of shaved ice, I had them over for dinner and I made these mini meatloaves. They’re insanely easy to make, which is why these make such a fantastic weeknight meal.
We’d loaded up our plates and were sitting at the dinner table when Jake said, “Wow, these are really good! They looked a little…um…interesting when you put them on a plate, but they’re good!”
And that, my friends, is just about the highest praise a man can give a meal. That, and the fact that he kept wanting more.
I love it when that happens! I try to act all cool and collected on the outside with just a smile, but on the inside, I beam. There’s a little mini me that jumps up and down, squealing with glee, when people like my food.
And he’s totally right. Meatloaf in any form isn’t the prettiest to look at but, it’s what’s on the inside of the perfectly crispy outside that counts, right?
And they’re made in a muffin tin, so they can be a handheld food if you want them to be, making them an easy meal to eat on the go, as well.
- 1 (6oz) box stuffing mix for turkey
- 1 (10 oz) box frozen chopped spinach, thawed and drained
- 1 large egg
- 1.25 lb ground turkey
- 1 cup chicken broth
- Preheat oven to 350 degrees.
- Mix all ingredients together in a mixing bowl.
- Distribute the mixture into a greased muffin tin, pressing gently to compact.
- Bake for 30 minutes.