Serves: 5
Total Calories: 237
Yield: One 5x9 Inch Loaf

1 pound ground turkey
3/4 cup unflavored bread crumbs or quick cooking rolled oats
1/4 cup tomato sauce
1/4 cup tomato paste
2 eggs well beaten
1/3 cup chopped Kalamata olives
1/4 cup finely chopped onion
1 small clove garlic finely minced (optional)
1/4 cup finely chopped spinach
1/2 teaspoon salt
1/8 cup chopped parsley
1/4 teaspoon ground nutmeg
1 1/2 teaspoons fresh lemon juice

1. Place the turkey in a large bowl, and break it up a bit with your hands or a fork. Add the remaining ingredients in the order given, combining as you go along. Mix well.

2. Coat a 5-x-9-inch loaf pan with olive oil cooking spray, and place the turkey mixture in the pan. Bake in a preheated 350°F oven for 50 to 60 minutes, or until the loaf is firm and has begun to shrink from the sides of the pan.

3. Place the loaf pan on a wire rack and allow to rest for 10 minutes so that the loaf can absorb the juices. Slide a knife around the edges of the loaf, put a plate on top, and invert the pan so that the loaf slides onto the plate. Cut into thick slices and serve immediately.

Variation: For a striking variation of Mediterranean Meatloaf, omit the olives from the meatloaf mixture and divide the mixture in half. Place half of the loaf mixture in the bottom of the loaf pan, and arrange a row of stuffed olives down the center lengthwise, pushing the olives down to keep them in place. Place the remaining loaf mixture on top and press it down. Then bake the loaf according to the above directions. When you slice the meatloaf, you’ll find a luscious olive in the center of each slice.

Nutritional Facts:

Serves: 5
Total Calories: 237
Calories from Fat: 20

More Recipes from the The Sophisticated...Olive Cookbook:
Mediterranean Vegetable Bake
Penne Pasta and Olives with Orange Zest
Hungarian Noodles with Cabbage and Cottage Cheese
Lamb and Olive Stew
Ratatouille
Mediterranean Meatloaf