Monday, October 24, 2016

Turkey, Spinach & Feta Mini Loaves with Dill Mashed Potato Topping

Sometimes you just feel like a meatloaf, no?  I know I do!  I've been trying to keep it more on the healthy side lately to be honest.  I'm getting older and wiser, at least that is what I'm telling myself.  So I'm trying to incorporate more "natural" and less processed in our diet.

Studies have shown that the "good 'ol US of A" is the only country in the world where cancer, diabetes and autoimmune diseases are running rampant.  How does one wrap their minds around this fact or better yet even attempt to understand it?
It's what in our foods.  Basic and simple.  The other countries do not allow such ingredients to be placed in their foods, it's that simple.  
I'm not going to go into a fact rant of any kind, trust me.  There is more than enough blogs out there where you can learn more,  I'm simply telling you, I am leaning towards more "natural" ways of preparing our meals.

With that being said; These mini loaves were absolutely delicious!  They were unbelievably moist, with the addition of oatmeal, bursting with Mediterranean flavor, and just a perfect dinner!  The addition of the salad was a complete meal for us.  

Now I have to tell you, between you and me that;  I attempted this recipe 2x.  The first time, I tried to take the mini loaves out of the cupcake tins after I had placed the mashed potato topping on them.  That was an EPIC failure! Mashed potatoes to the left, the right, ugh!
So the second time, I took the loaves out of the muffin tins, placed them on a baking sheet, and then added the potato topping.  PERFECT!

You know how I am about adding additional plates/pans when cooking or baking.  However, this time, an additional baking sheet was indeed needed.

Ready for the recipe?  Here we go;

Prep time: 20 minutes
Bake time: 35-40 minutes
Yield: 12 Mini loaves

Mini Loaves:
1 lb ground turkey
1 egg
1/2 cup oatmeal (not steel cut)
16 oz frozen chopped spinach, strained and squeezed dry
1 cup (4oz) feta cheese, crumbled
1 tsp salt
1-1/2 tsp onion powder
1 tsp garlic powder
1 Tbsp Italian seasoning  

Mashed Potato Topping:
4 cups mashed potatoes (leftover is perfect or can use instant)
1/2 tsp onion powder
1/2 tsp dried dill
pinch of salt and pepper
1 egg

-Preheat oven to 375F.

-In a medium bowl add all the ingredients for the mini loaves and mix well.  Place them in the muffin tins which you have sprayed with non stick baking spray and bake for 20 minutes.

-As the loaves are baking, in a bowl add all the ingredients for the mashed potato topping and mix well and set aside.

-You can either add the topping into a plastic bag and pipe the topping onto the loaves, or you can just spread them over with a spoon/knife.  I chose to pipe, plus it's easy clean up, you just throw the bag away.

-After 20 minutes, remove the turkey loaves out of the oven and carefully take them out of the individual tins and place them on a baking sheet.  You might have to use a knife to gently go around each one.  To some I did, to some I didn't have to, stubborn little things!

-Pipe/spread the mashed potato topping onto the mini loaves, and return to the oven for another 10 - 15 minutes till the mashed potatoes have been warmed thru and are just starting to get golden.

*The reason I add an egg to the mashed potato topping is the egg helps with the consistency of the mashed potatoes, and honestly gives them the most super creamy texture.*

-Remove from oven, let rest for approximately 5-7 minutes, and serve.

The aromas will be wafting thru your house and you will not be able to wait to dig in.
This recipe is easy, healthy, bursting with flavor but above all, delicious!  Not to mention it's a show stopper when they are presented on a platter.

Till next time!  

 Dishin with Didi