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Turkey Spinach Meatloaf with Tomato Sauce


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Turkey Spinach Meatloaf with Tomato Sauce


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Turkey Spinach Meatloaf with Tomato Sauce

Jamie Geller shares her recipe for Turkey Spinach Meatloaf with Tomato Sauce


  • Prep Time : 10 minutes min
  • Cook Time : 3 hours 15 mins min
  • Ready Time : 13 min




  • For Meatloaf:
  • 1 1/2 pounds Ground turkey
  • 2 large Eggs, beaten
  • 2/3 cup whole wheat bread crumbs
  • 1 cup frozen chopped spinach, defrosted and drained well
  • 1 tablespoon balsamic vinegar
  • 1 Teaspoon dried oregano
  • 1/2 Teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 Teaspoon red pepper flakes
  • For Sauce:
  • 1 tablespoon olive oil
  • 1 Clove garlic, minced
  • 1 cup crushed tomatoes
  • 1/2 cup chicken broth
  • 1 tablespoon honey
  • 1 tablespoon Tomato paste
  • 1 teaspoon balsamic
  • 1/2 Teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon dried basil


  1. In a large bowl, combine turkey, eggs, bread crumbs, spinach, vinegar and spices and mix well. Form into a rectangular shaped loaf that is an even thickness throughout and place in crock pot. Cook on high for 3 hours.
  2. About 30 minutes before meatloaf is finished, make sauce. Heat oil in a medium saucepan over medium high heat. Cook garlic for 2 minutes or until fragrant. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook for 12 to 15 minutes or until slightly reduced. Pour into a blender or food processor and blend until smooth.
  3. Serve meatloaf sliced, with sauce drizzled overtop.

From the Joy of Kosher Cookbook, order your copy 199 more recipes.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




14 Responses to Turkey Spinach Meatloaf with Tomato Sauce

  1. avatar says: touche2

    I’m from New Zealand & love these recipes even if I’m not fully kosher.
    shabat shalom &many thanks,Janet

    • Hi Janet!!!!!!!!! So cool! Our first comment from New Zealand – I will remember you forever! As long as you “love” the recipes I am SO happy. Shabbat Shalom to you and yours.

  2. Just made this tonight for dinner – really like it!
    I made a few small additions – I did a quick dice of some carrot, green pepper, onion, and celery – sauteed them for a little bit and threw that into the mix.
    Also – I added some chili sauce to the mix as well.
    I love the tomato sauce to put on top!
    This is my first time making any kind of “loaf” in the slow cooker – and I will definitely be doing it again!

  3. avatar says: Pearl

    Hi there!
    Am I suppose to add some sort of liquid to cook this loaf, or I put it into bare dry crock pot?

    • Just like the recipe says. No additional liquid needed. Good luck and let us know how it turns out.

  4. avatar says: Valerie

    Love this dish and its so easy to make. I made it on Purim and it was gone in 5 minutes. How can I can I convert this recipe for Pesach and make it in the oven?

    • Hi Valerie so happy you are loving it! You should be able to swap out the bread crumbs for matzo meal for Passover although it may make it just a bit denser. As for the oven bake it at 350 F for about 1 hr 3 minutes. Enjoy!

  5. We didn’t make the sauce, just the meatloaf. It was pretty flavourful, a bit too much on the dry side, though it’s white meat in a crockpot and that’s to be expected. We made this in the middle of a moving day and it was a great, easy meal to stop and eat while watching the movers pack up our stuff. The time it needs to be in is too short to leave on a normal work-day, but it’s a good Sunday night recipe.

  6. avatar says: Paula

    I made this meatloaf for a crowd last night, so I doubled it. Since I wasn’t sure how long it would take to cook, I added a few tablespoons of chicken broth and set it to cook for six hours on low. I tested it at 5 hours and it was at 165 degrees F — perfect. My daughter-in-law must be gluten free so I used oats instead of bread crumbs (11 tablespoons for a little over 4 pounds), and it was moist and tender. Everyone loved the meatloaf and the sauce — not a drop left! Thanks for this recipe Jamie!

  7. I made this meatloaf for a crowd — more than doubled it (but it was still done – checked with a thermometer — in 6 hours on low) and all 4+ pounds are gone! Everyone loved it and the sauce. One of my guests can’t have any gluten, so I used oats instead of bread crumbs and it turned out great. Try it: 5 tablespoons for the 2 pounds.

  8. I made this meatloaf for a crowd — more than doubled it (but it was still done – checked with a thermometer — in 6 hours on low) and all 4+ pounds are gone! I did add a few tablespoons of chicken broth because I thought I might have to cook it longer; it was moist and flavorful. Everyone loved it and the sauce.

    One of my guests can’t have gluten so I used 5 tablespoons oats instead of the bread crumbs — turned out great!

  9. Sorry, I used 11 tablespoons of the oats — 5 tablespoons for the 2 pounds should work fine.

  10. avatar says: Hannah

    Can this meatloaf be baked in the oven? If so, on what temperature and for how long?
    Thank you!

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