Bring Back the Turkey Meatloaf with Spinach

DEAR SOS: On the subject of meatloaf, the Food section published a recipe for a turkey meatloaf with spinach and thyme. It was fantastic and great to make ahead. It’s not in the sock drawer, but disappeared when we moved back East. Thank you for your help.

KATHLEEN CORLIN

Columbus, GA

DEAR KATHLEEN: This recipe ran on Feb. 7, 1991. Is this the one you’re looking for? It has spinach, but no thyme.

Greek-Style Turkey Loaves

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 10 minutes

2 pounds ground turkey

1 1/2 cups fresh whole-wheat bread crumbs

1/2 cup finely chopped pitted Kalamata olives

1/2 cup finely chopped onion

4 cloves garlic, minced

1/2 cup finely chopped spinach

1 teaspoon salt

1/2 cup tomato sauce

1 (6-ounce) can tomato paste

2 eggs, beaten

1/4 cup chopped parsley

1/2 teaspoon ground nutmeg

1 tablespoon lemon juice

Heat the oven to 350 degrees.

Combine the turkey, bread crumbs, olives, onion, garlic, spinach, salt, tomato sauce, tomato paste, eggs, parsley, nutmeg and lemon juice in a large bowl. Lightly knead or stir to mix.

Divide the mixture between two loaf pans and shape into loaves. Bake until the loaves are firm to the touch and have shrunk from the sides of the pan, 55 to 65 minutes.

6 servings. Each serving: 429 calories; 1,124 mg sodium; 204 mg cholesterol; 21 grams fat; 5 grams saturated fat; 20 grams carbohydrates; 42 grams protein; 2.58 grams fiber.

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Napkin from Lavender Blue, Los Angeles.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.