Spinach and Turkey Meatloaves
with Mashed Potatoes and Green Beans
Veggie alert! This recipe features not one but two wholesome ingredients from the produce section: spinach and green beans. The spinach is tucked into ground turkey meatloaves with mozzarella, acting as the hearty backbone of the mix. Meanwhile, the green beans sit pretty on the plate, providing a crisp and satisfying contrast to the creamy mashed potatoes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Yukon Gold Potatoes
4 clove
Garlic
10 ounce
Spinach
2 slice
White Bread
(Contains Wheat, Soy)
10 tablespoon
Milk
(Contains Milk)
1 cup
Mozzarella Cheese
(Contains Milk)
20 ounce
Ground Turkey
2 tablespoon
Meatloaf Spice Blend
12 ounce
Green Beans
Not included in your delivery
2 teaspoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes and place in a large pot with a big pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 12 minutes total (we’ll be adding more items to the pot after 7 minutes).
Thinly slice garlic. Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add spinach and toss until wilted, 2-3 minutes. Season with salt and pepper. Remove spinach from pan and place on a cutting board. Finely chop, then transfer to a medium bowl.
Add bread and 2 TBSP milk (we sent more) to bowl with spinach. Squish everything with your hands until bread turns pasty. Add mozzarella, turkey, meatloaf spice, salt, and pepper (we used 1 tsp kosher salt). Thoroughly combine with your hands and shape into four 1-inch-thick meatloaves.
Place meatloaves on a lightly oiled baking sheet. Bake in oven until no longer pink in center, about 15 minutes. About 5 minutes before potatoes are done, add green beans to pot. Cook until tender but still crisp, 3-4 minutes. Remove green beans with a slotted spoon and set aside. Season with *salt and pepper. Drain potatoes once done, then return to pot.
Once meatloaves are done, heat broiler to high. Broil meatloaves until browned on top, about 4 minutes. Meanwhile, return pot with potatoes to stove over low heat. Add 4 TBSP butter and ½ cup milk (you’ll have some milk left over). Mash with a potato masher or fork until smooth. Season with salt and pepper. (TIP: Add more milk, if needed, to create a creamy consistency.)
Divide potatoes, green beans, and meatloaves between plates and serve.
