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Turkey Meatloaf

Recipe by Making these in individual portions helps maintain portion control, easy freezing and a heart healthy lunch option to go.


  • 1/2 - 1 cup whole wheat bread crumbs
  • 1/2 cup milk
  • 1 tsp olive oil
  • 1 small onion, diced (eco-chop)
  • 5 ounce bag baby spinach leaves
  • 1 1/4 pounds ground turkey
  • 2 Tbsp parmasan cheese
  • 1 large egg
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1/2 cup ketchup or chili sauce
  • 1/3 cup brown sugar
  • 4 tsp apple cider vinegar
  • 2 tsp worcestershire sauce


Preheat oven to 375 degrees. To make the glaze combine the last 4 items in a small glass bowl and set aside. Add 1/2 cup bread crumbs to a large bowl, and pour milk over the crumbs. Heat 1 tsp oil in a large nonstick skillet, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper, and nutmeg. Combine the mixture with your hands until well mixed. Add 1/2 the glaze and mix. If too wet add more bread crumbs a little at a time. Press mixture into the mold of your choice. I like the straight muffin for individual servings and portable lunches. Bake until cooked through and golden, about 40 minutes. Brush the rest of the glaze on 1/2 way through the cooking time. Serve with roasted root veggies.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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