Gluten-free turkey and spinach meatloaf

What a week. I've definitely sought comfort in salt, sugar, and fat and am feeling worse for wear. This meatloaf is adapted from a Real Simple recipe and it lives up to its heritage; it's REALLY simple. But so much more than that, too: Warm, comforting, easy, and nourishing. We served it with a side of barley and squash faux risotto (recipe next week!) and it hit all the right notes on a cold night when we didn't want to feel any grosser.

I started tinkering during our first Whole 30 and this version is consistently delicious and a great finger-food vehicle for veggies and protein. I always hesitate for a minute before I pop it into the oven thinking, "Is this the time almond meal lets me down and I get a meatbrick instead of meatloaf?" But it always seems to work. The recipe has a lot of veggies and I think the steam they create during baking might make the texture less dense. I don't know. I'm not Alton Brown. For the topping, we still use a natural sugar ketchup that we switched to during Whole 30, but you can use whatever variety haunts your fridge.

Give everything a rough chop, toss it into a bowl, mix with a spatula or your hands, transfer to one or more loaf pans, cover with ketchup, and pop into the oven. Easy peasy. 

Turkey and spinach meatloaf

1 lb ground turkey
1.5-2 cups chopped greens (spinach, kale, chard, etc)
½ red onion             
½ cup almond meal
1 egg
2 Tbsp dijon mustard
¼ cup ketchup (on top)

Preheat the oven to 400 and prepare your loaf pan(s) by spraying or wiping lightly with olive oil. Chop the onions and roughly chop the spinach. Combine ingredients in a large bowl and work together with hands or spatula until just combined. Transfer to one large loaf pan or three mini loaf pans (if using anything larger than an 8x4 ish loaf pan, I would use 1.5x or double the recipe and freeze some because the mixture gets a little too thin for my liking). Cover with ketchup. You may need slightly more if using several small pans. Bake for 40-45 minutes (add another 5-10 if you increase the recipe, but check regularly) until a meat thermometer registers an internal temperature of 165. Cover with tin foil for a few minutes straight out of the oven to let the liquid reabsorb.

Yield: 1 medium meatloaf (about six servings)