Fall Comfort Food Makeover | Turkey and Spinach Mini Meatloaves, Topped with Burst Heirloom Tomatoes 

Fall is here and it’s time to cozy up to some of our favorite comfort foods. Although it’s getting colder (well not here in 100 degree La)  and it’s time to layer up, you won’t have to sacrifice all of this summer’s hard work in the gym with this calorie conscious recipe. Like the changing colors of the fall leaves, the red, orange, and yellow hues of the heirloom tomatoes are sure to put you in the mood for all things fall, from apple picking to pumpkin spice lattes.

Turkey and Spinach Mini Meatloaves Topped with Burst Heirloom Tomatoes 


  • 1 lb. extra lean ground turkey
  • 1 small onion (chopped)1 1/2 cups of spinach (freshly chopped)
  • 1 organic egg
  • 1 slice of Ezekiel bread (made into breadcrumbs with food processor)
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup of parsley (freshly chopped)



Burst Heirloom Tomato Topping

  • 1 pint of mini heirloom tomatoes
  • 2 tablespoons Olive Oil
  • 1 tablespoon of Balsamic Vinegar
  • 1 tsp of minced garlic
  • 1 tsp. salt
  • 1 tsp. pepper


Mini Turkey Meatloaves 

  1. Place one slice of Ezekiel Bread in a food processor (in my case Nutribullet) and pulse until it turns into crumbs
  2. Combine all ingredients in a large bowl and mix just enough to combine thoroughly.
  3.  Take a handful of the meat mixture and form it into the shape of a small loaf or football.
  4. Place mini loaves in the pan and coat with olive oil spray.
  5. Bake for 40 minutes. Remove from oven and allow to sit for 5 minutes before cutting.





Burst Heirloom Tomato Topping

  1. Heat oil in a pan over medium-high heat. Add heirloom tomatoes and garlic, shake pan and season with salt and pepper.
  2. Shake pan occasionally until tomatoes begin to burst.
  3. Mash tomatoes; let thicken.
  4. Add vinegar and remove from heat.
  5. Pour over the top of the mini meatloaves and garnish with fresh parsley




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