The night before you are going to make the meatloaf, take the spinach out of the fridge, and place it on a plate in the refrigerator to thaw.

When you are ready to start cooking, set your oven to 350 degrees Fahrenheit to begin preheating it for baking.

Lightly spray with oil a 9x5-inch loaf pan and set it aside.

Get a medium mixing bowl and mix the turkey and the breadcrumbs to the bowl.

Slice one small onion and chop the rings into small pieces about ¼ to ½ inch long and add it in the bowl with the meat.

Beat an egg and pour the egg into the bowl with the meat.

Measure out ¾ teaspoon Dried oregano and 2 teaspoons Worcestershire Sauce and put them in the bowl. Measure out ½ teaspoon of salt and ½ teaspoon of pepper. Put them both in the mixing bowl with the other ingredients.

Measure 1/3 cup of the tomato sauce and put it into the bowl. We will use the rest of it later.

Use your hands to incorporate all the ingredients in the bowl together. It should stick together well and be slightly pliable.

Put a piece of aluminium foil on your table or counter and dump the meat mixture on the foil. Form into a rectangle using hands.

Take the spinach out of the fridge and drain it.

Spread the spinach on the meat mixture, staying about ½-inch from the edges. Sprinkle it evenly with the shredded cheese.

Starting at the short side, roll it tightly to form a log.

Place the loaf into the greased loaf pan, seam side down, and gently press the ends to keep in the spinach.

Place the meatloaf in oven and bake at 350 degrees Fahrenheit for 55 to 60 minutes, or until turkey is lightly browned.

Spoon remaining tomato sauce on top and put back in the oven for an additional 5 minutes. If you wish, sprinkle a little parsley on top before putting it back in the range.

Remove from the oven and set it for about 10 minutes before slicing.