My father had a way with ground meat. For holiday meals, he rolled five-pound batches of sweet-and-sour meatballs, each one exactly the same size and shape, as only an engineer could do. For family dinners, he threw burgers on the grill, or a meatloaf into the oven. We were a straight-up beef family for most of my life, but years after I moved into my own apartment, my dad began to make turkey meatloaf. His earliest experiments came from Weight Watchers recipes and, quite frankly, lacked in flavor what they also lacked in fat. Today, on Fathers Day, in honor of my dad, I made turkey, spinach and feta meatloaf sliders, with an easy lemon sauce. I think he would have approved.
Turkey, spinach and feta meatloaf sliders with lemon sauce
From the pantry, you'll need: ground turkey, egg, feta cheese, dry bread crumbs, onions (or homemade caramelized onions), Dijon mustard, dried thyme, fresh black pepper, kosher salt, lemon, mayonnaise.
For the meatloaf:
1-1/4 lb ground turkey (I use 93% fat-free)
1 large egg
1/4 cup crumbled feta cheese
1/2 cup plain or seasoned dry bread crumbs
1/4 cup caramelized onions (or 1 small onion, sliced, cooked in olive oil until browned)
2 cups spinach leaves, chopped
4 tsp Dijon mustard
1 tsp thyme
1/2 tsp fresh black pepper
1/2 tsp kosher salt
For the sauce:
1/2 cup mayonnaise
Zest of 1/2 lemon
Fresh black pepper, to taste
Small potato rolls or other slider buns
Romaine lettuce leaves
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, and set aside.
In a large mixing bowl, combine all of the meatloaf ingredients. Mix with your hands just until everything comes together; do not overmix. Transfer to the prepared baking sheet, and form into a loaf shape.
Bake at 400F for 55-60 minutes. Take the meatloaf's temperature at 55 minutes with an instant-read thermometer; the temperature should read 160°F. If it doesn't, return to the oven for an additional 5 minutes.
While the meat is cooking, combine the sauce ingredients in a small bowl, and set aside.
Remove the meatloaf from the oven and let it sit for 10 minutes before slicing with a serrated knife.
To serve as sliders, set out as many small rolls as you wish. Place a piece of crisp lettuce on the bottom half, and slather the lemon sauce on the top. Cut pieces of meatloaf to fit. Serve warm, at room temperature, or cold.
More recipes in The Perfect Pantry:
Quinoa turkey meatloaf
Greek red pepper and feta turkey meatball salad
Greek turkey burgers with yogurt and feta sauce
Greek turkey meatloaf
Turkey meatloaf with fig gravy
Other recipes that use these pantry ingredients:
Spiced turkey burgers with green olives and feta, from Pinch My Salt
Lettuce wrapped cumin and feta turkey burgers, from The Adventures of Kitchen Girl
Bread and tomato salad, from David Lebovitz
Feta sun-dried tomato turkey burger sliders, from Picky Palate
Basil-feta turkey burgers with avocado, from BrokeAss Gourmet
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