“I come from a home where gravy is a beverage.” Erma Bombeck

Turkey Meatloaf with Tomato Spinach Sauce - Marcus Samuelson

  • 1/2 cup couscous
  • 1 cup water
  • 1 pound ground turkey
  • 1 egg
  • 1 onion, sliced
  • 3 tablespoons olive oil
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 8 tomatoes, chopped
  • 4 sprig thyme, leaves removed from stems
  • 2 cups spinach
  • 4 sprig basil
  • 1 onion, sliced
  • 1/2 teaspoon salt
  • freshly ground black pepper


1. Soak couscous in water, and let it rise for 5-8 minutes.

2. Sauté onion in olive oil for 3 minutes. Stir in bell pepper, garlic and chili powder. Add tomatoes and thyme and let it simmer for 25 minutes.

3. Lift out 1 cup tomato sauce, and spread it on to a baking sheet and let it cool.

4. Let the rest of the tomato sauce continue to simmer on low heat.

5. Once the cup of tomato sauce has cooled down, mix it together with half the couscous. Mix in egg and ground turkey. Season with salt and pepper.

6. Shape it into a loaf and bake it in the oven for 1 hour at 350° F.

7. Five minutes before the loaf is ready, fold in the rest of the couscous, spinach and basil into the tomato sauce. Serve.

Recipe courtesy of Marcus Samuelsson, executive chef and owner of Riingo

Copyright © July 3, 2008