Feta-Stuffed Turkey Meatloaf with Tzatziki Sauce

photo from All Day I Dream About Food

My sister-in-law found this recipe, made it and raved about it, so of course I had to try it.  The original recipe suggests using coconut flour in place of bread crumbs to make it low-carb, but I just used the bread crumbs. Here is how I made mine:

Tzatziki Sauce:

1 cup yogurt

1 tbsp lemon juice

1 clove garlic, finely minced

1/2 medium cucumber, seeds removed, and shredded

1 tsp chopped, fresh dill

1/4 tsp salt

Meatloaf: 

  

1 medium onion, chopped

1 tbsp olive oil

1 tsp salt

1/2 tsp freshly ground pepper

1 package frozen spinach, thawed and drained

2 lbs ground turkey

1/2 cup bread crumbs

1/4 cup chicken stock

1 large egg, lightly beaten

2 tbsp Worcestershire sauce

1 cup crumbled feta cheese

For the sauce, mix all ingredients in a medium bowl and chill until serving.

For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325°F. (I didn't have any parchment paper, so I skipped that part and it was fine.)  Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and saute until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through.

In a large mixing bowl, combine onion mixture, turkey, bread crumbs, chicken stock, egg and worcestershire sauce. Mix until very well combined.

Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.

Bake for 1 to 1 1/4 hours, or until internatl temperature reaches 160F on an instant read thermometer.

Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.

Serves 6.

I absolutely loved it, but my husband wasn't such a fan.  (He said the tzatziki sauce was great, and he probably would have liked it a whole lot better had it been made with beef instead of turkey.)

Banana Crumb Muffins

photo and recipe from mybakingaddiction

I had a bunch of overripe bananas sitting in my kitchen.  They taunted me every time I walked in there, because they smelled so good but were way too mushy to eat.  The answer?  Make banana muffins!  In the past, I've used the banana bread recipe from my go-to cookbook, but this recipe isn't so great for muffins.  So I turned to Pinterest, and voila!  A new banana muffin recipe!  I copied, pasted, made it pretty, printed, and got to baking.

I'm printable!!!  Just click me, to view me full-size.  :)

This is definitely a recipe that I will use again in the future, though with a few changes from the original.  (It definitely makes more than 10 muffins, and it makes about twice as much crumb topping as you need.  Unless you like a LOT of crumb topping.)  The next time I make some, I think I'll leave off the crumb topping, and make some Nutella frosting to go on top, instead.  Or cream cheese frosting...that would be good, too.