Turkey and spinach meatloaf with roast potatoes

Ingredients

For 1 serving

• Ground turkey140 g
• Spinach100 g
• Egg whites33 g
• Breadcrumbs15 g
• Grana Padano10 g
• Potatoes200 g
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 190 °C and line a baking tray with baking paper.
2. Wash the spinach and wilt it in a frying pan over medium heat, with no extra water, for 2 minutes; let it cool slightly, squeeze it well and salt it lightly.
3. In a bowl mix the minced turkey with the egg whites, breadcrumbs, grated Grana Padano, salt and black pepper until evenly combined.
4. Spread the mixture on a sheet of baking paper into a rectangle about 1.5 cm thick, cover with the spinach leaving a clear border and roll it up using the paper; twist the ends of the paper like a sweet wrapper.
5. Peel the potatoes, cut them into roughly 1.5 cm cubes and toss them with the oil, rosemary and a pinch of salt; put them on the tray next to the meatloaf.
6. Bake for 35 minutes, turning the potatoes halfway, until the meatloaf is firm to the touch and the potatoes are golden.
7. Rest the meatloaf for 5 minutes before unwrapping so it slices without crumbling, then slice it and serve with the potatoes.