Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I got this out of a Light & Tasty magazine a couple years ago. I've made it several times. It is by far the best turkey meat loaf I've ever had!

Ingredients Nutrition


  1. In a skillet, saute onion in oil until tender; set aside.
  2. In a bowl, combine the egs, milk, lemon juice, salt, basil, oregano and pepper. Add the bread crumbs, spinach and reserved onion; stir to combine. Crumble turkey over mixture and mix until blended.
  3. Shape mixture into a 12x5-inch loaf; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.Spoon salsa over top.
  4. Bake, uncovered at 350 degrees for 30 mintues. Drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees.


Most Helpful

I like the use of salsa instead of ketchup, but I agree with another reviewer that the breadcrumbs were a bit much. Thank you.

Katanashrp April 10, 2013

I made this meatloaf and while it had a good flavor the bread crumbs made it taste like stuffing. I will try again using only 1/2 cup of bread crumbs.


zenwilliams February 10, 2013

Excellent! So moist and delicious. I followed the recipe exactly with the exception of using Barbeque sauce to top the meatloaf instead of salsa because I did not have any this time. Will try with the salsa the next time. Keeper recipe.
Update: This is my go to meatloaf recipe. The last time I skipped the milk and used 1/2 cup of Italian bread crumb and I love the texture of the meatloaf.

YungB July 19, 2011

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