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Turkey Meatloaf wrapped with Spinach - 6 servings (yeilds two 5x3-inch loaves)

1/2 cup buckwheat

1 tablespoon olive oil

1 medium Vadalia onion – minced

2-stalks celery finely minced

2 teaspoons turmeric

1-teaspoon caraway seeds

2 tablespoons chopped Italian parsley leaves

1 tablespoon chopped thyme leaves

1-1/2 pounds ground turkey

1 teaspoon salt

 Freshly ground black to taste

2 pounds spinach – leaves only, washed very well.

In a 1 quart sauce pan cook the buckwheat in a ½ cup of water over a medium low heat, covered. Then buckwheat will take about 15 to 20 minutes to cook. Remove the buckwheat from the sauce pan, and spread it out on a plate to it allow to cool completely.

In the meanwhile, heat an eight inch sauté pan over a high heat, and add the oil and onions. Cook the mixture to brown the onions. Mix in the turmeric, caraway, parsley and thyme and remove from the heat. Allow this mixture to cool completely as well.

Once the buckwheat and the onions mixture has cooled, mix together in a large work bowl along with the ground turkey, salt and pepper. Make sure everything is thoroughly combined. Refrigerate for 20 minutes.

Pre heat the oven to 350 degrees.

Bring a pot of water to the boil.

Add the spinach leaves to the boiling water, and almost immediately drain the spinach. Run cold water over the spinach to stop the cooking of the leaves.

To assemble the meatloaf:

Line a bread loaf pan with the spinach leaves. If the leaves are excessively wet, you may want to pat them dry. Line the bottom and the sides of the pan. Press in the turkey mixture to make sure there are not large air bubbles hidden within the mixture. Lay spinach on top of the turkey. Place in the oven, and bake the loaf for 40 minutes. Remove from the oven, and allow the meatloaf to sit 10 minutes before slicing. Or, freeze the loaves before cooking, and defrost in the refrigerator and then bake in the oven.