Turkey Lentil Meatloaf with Fresh Citrus Salad
Savory baked turkey and lentil meatloaf slice served over a crisp bed of kale, spinach, and juicy cherry tomatoes. Lightly dressed with fresh lemon juice for a bright, ultra-lean evening meal.
Prep
10 min
Cook
22 min
Total
35 min
Makes
1 serving
Created together. Shared with you.
Made by Daniela + Lila
Daniela created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
22 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Mixing bowl · Knife and cutting board
Time saver
Leftover baked meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Preheat your oven to 375°F (190°C) and line a small loaf pan or baking dish wit…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 375°F (190°C) and…
- 01
Preheat your oven to 375°F (190°C) and…
Preheat your oven to 375°F (190°C) and line a small loaf pan or baking dish with parchment paper.
Tap card to mark done - 02
Combine the extra lean ground turkey
In a small mixing bowl, combine the extra lean ground turkey, cooked brown lentils, egg white, salt, and black pepper. Stir firmly with a spoon until the mixture is uniform and holds together.
Look for: the mixture is uniform and holds together
Tap card to mark done - 03
Transfer the turkey mixture into the prepared…
Transfer the turkey mixture into the prepared pan and shape it into a compact mini meatloaf block roughly 1 inch (2.5cm) thick.
Tap card to mark done - 04
Bake in the center rack for 20…
Bake in the center rack for 20 to 22 minutes, until the internal temperature reaches 165°F (74°C) and the edges are lightly browned.
Look for: the internal temperature reaches 165°F (74°C) and the edges are lightly browned
Tap card to mark done - 05
Combine the kale
While the meatloaf cooks, combine the kale, spinach, and halved cherry tomatoes in a medium salad bowl.
Tap card to mark done - 06
Squeeze fresh lemon juice over the greens…
Squeeze fresh lemon juice over the greens and toss well until slightly wilted and coated.
Look for: slightly wilted and coated
Tap card to mark done - 07
Remove the meatloaf from the oven and…
Remove the meatloaf from the oven and allow it to rest for 3 minutes to lock in juices.
Allow: 3 minutes
Tap card to mark done - 08
Slice the meatloaf and serve warm alongside…
Slice the meatloaf and serve warm alongside the crisp citrus salad.
Ready when: everything is assembled and ready to enjoy
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