Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, sliced
• 2 cloves garlic, smashed
• 2 (10-ounce) packages frozen spinach, thawed and excess water squeezed out
• 1 large (10 ounce) cooked baking potato, peeled
• 1 cup 1 percent milk
• 1 large egg, plus 1 egg white
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely grated lemon zest
• 1 tablespoon dried mint
• Pinch ground cloves
• 3 teaspoons kosher salt
• Freshly ground black pepper
• 1 pound ground lean turkey
• 4 plum tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoons kosher salt
• 1 tablespoon chopped flat-leaf parsley

Instructions

1. Preheat oven to 350 degrees F.
2. Heat the olive oil in a small skillet over medium-high heat, add the onions and garlic and cook stirring occasionally until soft and brown, about 8 minutes. Transfer to a food processor, along with the spinach, potato, milk, egg, egg white, Worcestershire, lemon zest, mint, cloves, salt and pepper. Pulse until everything is finely chopped and evenly mixed together.
3. Use a rubber spatula to transfer spinach mixture a bowl. Add the turkey, and stir everything together. Transfer meatloaf mixture to a 9 by 5-inch loaf pan (1 1/2 quarts) and bake 1 hour and 15 minutes. Remove loaf from oven, let rest for 5 minutes.
4. Meanwhile, chop the tomatoes and toss with the olive oil, salt and parsley. Slice meatloaf and serve with the tomato salad.