A Stack of Ground Turkey and Vegetable Meals

A Stack of Ground Turkey and Vegetable Meals

This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Turkey & Sun-dried Tomato Mini Meatloaves and after cooking that, you will be part-way toward two other meals in the stack, Roasted Tomatoes with Olives and Feta and Spinach and Artichoke and Broccoli Pasta Salad.

Turkey & Sun-dried Tomato Mini Meatloaves

Serves 5-6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.


  • 2 eggs 
  • 2 tablespoons olive oil 
  • 2 tablespoons garlic, minced 
  • ⅓ - ½ cup chopped fresh parsley 
  • 3 ounces sliced sun-dried tomatoes, marinated in olive oil 
  • ½ cup breadcrumbs or almond meal 
  • 4 ounces of spinach, chopped 
  • 3 ounces feta cheese, crumbled 
  • 1 ⅓ pounds ground turkey 
  • Salt and pepper, to taste 


  1. Preheat oven to 375.
  2. Prepare a medium sized baking sheet.
  3. Lightly beat 2 eggs in the bottom of a large bowl. Add olive oil, minced garlic, chopped parsley, sun-dried tomatoes, breadcrumbs/almond meal, spinach, feta cheese and some salt and pepper and mix to combine. Add ground turkey and mix well.
  4. Form 2 mini meatloaves out of the mixture (each about the shape & size of a brick), and place them on your prepared baking sheet.
  5. Place meatloaves in the oven and cook until internal temperature reaches 160 degrees, about 30-35 minutes.

     If cooking the “stack” of 3 meals, store 1 mini meatloaf for later use.

    Don't stop there! Use your leftovers to make 2 more UNIQUE MEALS: Roasted Tomatoes with Olives and Feta and Spinach and Artichoke and Broccoli Pasta Salad.


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    Each day’s cooking is a building block for the next day’s meal.

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    Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida