Turkey Spinach Meatloaf with Pesto

A healthy and tasty substitute for beef meatloaf. Makes 4 to 6 servings.

 INGREDIENTS 

1          pound ground  turkey,
                white and dark meat mixed if possible
1          cup stemmed and chopped fresh spinach
1          cup bran flake crumbs
½         cup diced white onion (1/2 of a medium onion)
¼         cup ground Molinari salami or Italian sausage (optional)
2          cloves garlic, minced
2          eggs, beaten
½         cup chopped fresh basil

¼         cup pine nuts, whole

¼         cup chopped sun dried tomatoes

1          cup dry white table wine

½         cup dry bread crumbs

            olive oil

METHOD

Warm the wine in a small sauce pan and add the sun dried tomato pieces. Simmer until half of the liquid has been absorbed and remove from the heat. Reserve.

Preheat the oven to 325 degrees. Oil the sides and bottom of a 9 by 5 inch loaf pan. In a large bowl, combine the turkey and spinach. Mix in the bran flake crumbs, onion, salami, garlic, basil, bread crumbs and pine nuts. In a separate bowl, beat the eggs 70 times with a fork and then add them to the mixture. Add the sun dried tomato mix and blend well. Transfer to the prepared loaf pan, press down and smooth the top, and bake for 45 to 50 minutes. Remove from the oven and cool for 5 to 7 minutes until cutting into serving slices. Serve warm.