I'm not sure who I should attribute this recipe to. I believe I found it many years ago in Met Home Magazine. I love it... it makes a large meatloaf that will easily feed 8 people. And if you're fortunate enough to have left-overs the next day, it's really good cold. I have always made the meatloaf, layering prosciutto with the spinach but opted not to use prosciutto this time, and honestly, I didn't miss it.
TURKEY and SPINACH-HERB MEATLOAF
• 2 large yellow onions, chopped
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 6 cups packed spinach (about 3/4 pound)
• 1 cup bread crumbs
• 3 large eggs, beaten
• 3 pounds ground lean turkey breast
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 6 very thin slices prosciutto
• 1/2 cup ketchup
1. Put the chopped onions in a sauté pan with the olive oil, chopped thyme, salt and pepper. Cook, over medium heat, until the onions have become translucent, about 15 minutes. Add the tomato paste and sauté 1 minute. Blend in the Worcestershire sauce and chicken stock. Remove from the heat and cool.
2. Bring a large pot of lightly salted water to a boil. Blanch the spinach in the boiling water and then transfer to a bowl of ice water. Drain the spinach and squeeze all excess water out of it.
3. Combine the bread crumbs and eggs in a large bowl. Then mix in the ground turkey, onion mixture, oregano, basil and parsley.
4. Preheat the oven to 350˚F. Line a 10 1/2-by-5-inch loaf pan with plastic wrap. Put one-third of the turkey mixture in the bottom of the loaf pan. Next, put three slices of prosciutto on top of the turkey and half of the blanched spinach on top of the prosciutto. Spoon one-third more of the turkey mixture into the pan and add another layer of prosciutto and spinach. Put the final third of the turkey mixture on top and press the whole mixture into the pan. Flip the loaf pan over onto a sheet pan, and remove the pan and the plastic wrap. Spread the ketchup evenly on top.
5. Bake the meatloaf until a thermometer registers 160 degrees, at least an hour. Allow it to rest 10 minutes before slicing.
