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Spinach and Turkey Meatloaves
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Spinach and Turkey Meatloaves

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.

Total Time40 minutes


/ serving 4 people

24 ounce

Yukon Gold Potatoes

4 clove


10 ounce


2 slice

White Bread

(Contains Wheat, Soy)

10 tablespoon


(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


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber9 g
Protein43 g
Cholesterol140 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Baking Sheet
Slotted Spoon
Potato Masher


Boil Potatoes

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).

Prep and Cook Spinach

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.

Shape Meatloaves

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.

Cook Meatloaves and Green Beans

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.

Broil Meatloaf and Mash Potatoes

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.