8 ounces of lean turkey breast
10 ounces frozen spinach warmed and drained of all water
1 small butternut squash
1/4 parmesan cheese
1 small onion
2 cloves of garlic
1 T olive oil divided
1 t dry basil
1 t dry oregano
1 t dry marjorum
1 t onion powder
1 t salt divided
1/2 t fresh ground pepper
1/2 15 ounce can stewed tomatoes
Peel and chop the butternut squash into bite size pieces and scatter over a baking pan. Rub 1 t of olive oil all over and sprinkle with 1/4 t salt. Place in oven and roast at 400 for 40 minutes of until lightly golden and very soft, turning every 10 minutes.
Add onion and garlic with 1 t olive oil to sautee pan on med-low until translucent and slightly browned.
Once squash is done add to a mixing bowl and mash until it looks like mashed potatoes. Add all remaining ingredients besides stewed tomatoes to mixing bowl with squash and combine until all ingredients are consistent throughout.
Place in meatloaf pan and top with stewed tomatoes. The juice will give some extra moisture and flavor to the meatloaf as it cooks and the tomatoe pieces will carmalize!
Place in 375 degree oven for about 45-60 minutes depending on your over. I highly recommend using a digital thermometer for best results.
Let cool for about 15 minutes when done. Cut into four servings and top with FRESHLY grated parmesan cheese!