Turkey and Spinach Loaf

By Phil-2

Ingredients

• 1 1/2 pounds fresh spinach, trimmed, or one 10-ounce package frozen spinach
• 1/4 cup water (if using fresh spinach)
• 3 slices Italian bread
• 1 1/2 pounds ground turkey
• 1 cup chopped mushrooms
• 4 ounces pancetta, chopped
• 1 garlic clove, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon ground nutmeg
• Freshly ground pepper
• 1 cup peeled, seeded, and chopped fresh or canned tomatoes
• 1/2 cup Chicken Broth or canned chicken broth

Preparation

Step 1

Fold a 2-foot length of aluminum foil in half lengthwise . Place the foil in the slow cooker, pressing it against the bottom and up the sides.

In a large pot, combine the fresh spinach, water, and salt to taste. Cover
and cook until tender. If using frozen spinach, cook it according to the package directions. Drain well and let cool. Squeeze the spinach to extract the liquid. Chop the spinach finely and place it in a large bowl.

Soak the bread in a little water until soft. Crumble the moistened bread into the bowl. (You should have about ½ cup.)

Add the turkey, mushrooms, pancetta, garlic, eggs, cheese, nutmeg, and salt and pepper to taste. Mix well.

With moistened hands, shape the turkey mixture into a loaf and place it in the slow cooker.

Add the tomatoes and broth. Cover and cook on low for 3 hours, or until the loaf is cooked through.

Carefully lift the meat loaf out of the pan using the ends of the foil as handles. Slide the meat loaf onto a serving platter. Slice and serve hot.