|Turkey Meatloaf and Baked Red Potatoes|
This recipe would work with beef, I just happened to have ground turkey available. I don't use any bread crumbs since I am eating a gluten-free diet, but feel free to add your usual meatloaf fixings to the pot. I threw this together without a recipe, so I will attempt to be coherent in my explanation. I hope there are some leftovers to make sandwiches for lunch tomorrow.
1 package ground turkey 20.3 oz
1/2 lb frozen spinach
basil, oregano, minced garlic, minced onion
4 red potatoes
Place ground turkey into the crockpot. Pour 1/2 of a 1 lb bag of frozen spinach over it. I didn't measure my spices so I will have to estimate 1 tbsp each. Add less if you prefer less spice. I didn't add an egg, but I felt I should put it in the recipe. Squirt about 1/4 cup ketchup over the mixture. I use a sugar and cornsyrup free ketchup that contains Agave nectar. Add about 1 tbsp mustard. Now get your hands in there and mix everything together. Tuck the meatloaf in the corner and top with a squeeze of ketchup and mustard. Scrub the potatoes and place them in the pot. Cook on low for 8-10 hours. I have veggies leftover from last night, but you could add a quick steam-in-the-microwave bag to round out your meal. Top the potatoes with plain yogurt and chives.