This is a favorite at my house– and one I’ve been making for a long time. The original recipes came from a magazine called “Light & Tasty” and I’ve modified it to make it a little easier. And a little tastier, too.

The past two times I’ve made it, I’ve also roasted cut (and covered with olive oil, salt, and pepper) potatoes to fulfill the need for a carb, especially in the cooler months. I usually use basic, store bought salsa for the topping, however, this time I added Sriracha and it gave it a great punch.

Finally, the original recipe also called for frozen spinach, but I prefer the fresh kind and use several cups of it. Don’t fret when the loaf looks like one big mess of greens, it all bakes down in the process and it’s an easy way to eat more greens without feeling like you’re, well, eating more greens.

2 eggs

1/2 cup milk

1 teaspoon garlic

1 teaspoon salt

1 teaspoon dried basil (or a handful of fresh)

1 teaspoon dried oregano

1/2 teaspoon pepper

1 cup bread crumbs

1 medium onion, chopped

Several cups (remember, it cooks down so don’t be afraid to use quite a bit!) fresh spinach

2 1/2 pounds ground turkey

1/2 cup salsa

1 tablespoon butter or margarine, melted

Heat oven to 425 degrees. Coat a baking baking dish (13 x 9 inches is the best) with non-stick cooking spray. Mix eggs, milk, dried spices (garlic, salt, pepper, oregano, basil if dried– add spinach, if fresh) in a bowl. Add bread crumbs, spinach, and onion and mix until blended. Shape into loaf, spread salsa on top, topping with the melted margarine. Cook about an hour. Ground turkey should be cooked to 165 degrees.