So, in other words Uncle Bob, you'd automatically write something like this right off your list?
BREEZY MEDITERRANEAN TURKEY MEATLOAF
Approx. ½-3/4 cup pitted Kalamata olives, roughly chopped
1 medium fresh tomato, cut into bite-size pieces – OR - 1/4 cup sun-dried tomatoes, rehydrated dried or in oil, chopped
1 bunch or bag fresh spinach – OR - approx. ½ a bag frozen chopped spinach
¼ cup chopped onions
Approx. ½- ¾ cup crumbled feta cheese
One egg, beaten
One package (usually 1 to 1-1/3 pounds) ground turkey
1 cup quick or old fashioned rolled oats - uncooked
Approx. 1 tsp granulated garlic or garlic powder
Approx. 1 tsp dried oregano
Approx. 1/2 tsp dried Italian seasonings
Approx. 1/2 tsp crushed red pepper flakes
1/2 cup milk (any fat content) or ½ & ½
1. Preheat oven to 400° F
2. In small skillet, cook spinach & onion over medium heat until spinach is wilted (or thawed) & onion is tender, but not browned.
3. Remove from heat & allow to cool slightly.
4. When spinach/onion mixture is cool, stir in feta cheese; set aside.
5. In a large bowl, combine beaten egg, turkey, oats, garlic powder, oregano, Italian seasonings, red pepper flakes, milk, chopped olives, and tomato. Mix lightly but thoroughly. (Your very clean hands are the best tool for this.)
6. Place 1/2 of turkey mixture into 9X6 loaf pan.
7. Layer on spinach/cheese mixture.
8. Top with remaining turkey mixture to completely cover spinach filling.
9. Bake 40-45 minutes or so, or until internal temp registers around 170 -180 degrees with a meat thermometer.
10. Let stand 5-10 minutes before slicing.
This recipe doubles nicely, which is handy since it also freezes very well. If doubling, free-form the loaf in a large ceramic loaf pan, baking dish, or rimmed baking sheet, as it won’t fit in a regular loaf pan.