Turkey Meatloaf with Tomato-Spinach Sauce

By susief

Ingredients

• 3/4 cup water
• 11/2 teaspoons salt
• 3/4 cup uncooked semolina couscous
• 3 tablespoons olive oil
• 1 red onion, chopped
• 8 tomatoes or 1 can (28 ounces) crushed tomatoes
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon mild chili powder
• 1 teaspoon thyme leaves
• 1 large egg
• 1 pound ground turkey
• Freshly ground pepper
• 2 cups baby spinach
• 4 basil leaves, torn in small pieces

Preparation

Step 1

Heat water and 1/2 teaspoon of salt to a boil in a medium saucepan; turn off the heat. Add the couscous; cover and let sit 5 minutes. Fluff with a fork.

Heat olive oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in the tomatoes, bell pepper, garlic, chili powder and thyme; simmer until the tomatoes are broken down and softened to a sauce, about 25 minutes.

Heat oven to 350 degrees.

Remove 1 cup of the tomato sauce; let it cool.

Let the rest of the tomato sauce continue to simmer over low heat, stirring occasionally, about 20 minutes.

Meanwhile, combine the 1 cup tomato sauce with couscous, egg and turkey. Season with 1/2 teaspoon of the salt and pepper to taste. Shape the mixture into a loaf. Arrange the loaf on a parchment-lined sheet pan; bake 1 hour.

Five minutes before the meatloaf is ready, reheat the tomato sauce. Fold the spinach and basil into the sauce. Season with remaining 1/2 teaspoon of the salt and pepper to taste. Serve the sauce with the meatloaf.

Nutrition information: Per serving: 280 calories, 28 percent of calories from fat, 9 grams fat, 1 g saturated fat, 65 milligrams cholesterol, 27 g carbohydrates, 25 g protein, 269 mg sodium, 4 g fiber