I have to admit that I am not a big meatloaf fan. I never cook it for dinner. In fact, the only time I make meatloaf is for sandwiches. So, I concocted this recipe that is a less dense meat and spinach version that tastes very light and works as a sandwich filler. Using 3 whole eggs and a cup of cream binds the mixture and makes it light. The gruyere cheese gives a nice tang and the pepper flakes a little hot kick.
This is the only meatloaf my mom made when I was growing up that I would eat. Since it's made with turkey and spinach, and very little added fat, I convince myself that its healthy. We love this served with mashed sweet potatoes, mixed with a little Amaretto and brown sugar.