Turkey Loaf

• 1/2 cup :boiling water mixed with 1-1/2 tablespoons Consomme Mix
• 1 (16-ounce) packge :chopped frozen spinach, thawed and drained
• 3 :eggs, lightly beaten
• 3 1/2 pounds:ground turkey breast
• 1/2 cup:dried minced onion flakes
• 2 tablespoons:olive oil
• 1/2 teaspoon:crumbled dried thyme
• 1/3 cup:Worcestershire sauce
• 1 cup:bread crumbs
• 2 teaspoons:sea salt

Preparation

1. Preheat oven to 350 degrees F. Liberally spray 2 9 x 5 x 3-inch loaf pans with non-stick cooking spray.
2. In a large bowl, mix consommé broth, spinach, eggs, turkey, onion flakes, olive oil, thyme, Worcestershire, bread crumbs, salt and pepper, until combined. Do not over mix.
3. Place mixture in prepared loaf pans. Smooth top with the back of a spoon.
4. Bake, uncovered, at 350 degrees for 1 hour and 30 minutes.
5. Drain off any excess juices. Strain and save.
6. Slice and arrange on serving platter. Pour saved juices over turkey loaf and serve hot or cold.

For added flavor, spread a topping over each loaf during the last 45 minutes of baking. Use 1/2 cup of ketchup for one loaf, and create a Dijonnaise topping for the other by combining 1/4 cup light mayo, 1/4 cup Dijon-style mustard and 1 teaspoon lemon juice.