Baked turkey and spinach meatloaf

Ingredients

For 1 serving

• Ground turkey150 g
• Spinach100 g
• Eggs1
• Breadcrumbs15 g
• Parmigiano Reggiano10 g
• Potatoes200 g
• Extra virgin olive oil2 teaspoons
• Rosemary2 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 190 °C (conventional). Wash the spinach and wilt it in a frying pan over medium heat with just the water clinging to the leaves for 2–3 minutes; let it cool, squeeze it well and chop.
2. Wash the potatoes, cut them into wedges and toss with the oil, rosemary and a pinch of salt.
3. Beat the egg. In a bowl knead together by hand the turkey mince, spinach, half the egg, breadcrumbs, grated Parmigiano Reggiano and a pinch of salt, until even and firm.
4. Shape it into a compact log, place it in the centre of a tray lined with baking paper, brush with the remaining egg and arrange the potatoes around it.
5. Bake at 190 °C for 35 minutes, turning the potatoes halfway, until the meatloaf is golden and no longer pink when cut in the middle and the potatoes are crisp. Let it rest for 5 minutes before slicing, so it stays juicy.