Preheat the oven to 375 degrees Fahrenheit.

Add 2 tablespoons olive oil to a large nonstick skillet. Add the diced onions, dried parsley, dried basil, ½ teaspoon salt, and ½ teaspoon ground black pepper to the pan. Sauté over medium heat for about 8 minutes, or until the onions are softened and just starting to turn golden.

Add the baby kale, spinach, and garlic to the pan and sauté, stirring frequently, for 2 or 3 minutes, until just wilted. Remove from the heat and let cool until just slightly warm.

While the greens are cooling, prep the rest of the meatloaf. Add the ground turkey, eggs, breadcrumbs, Worcestershire sauce, sun dried tomatoes, milk, parmesan cheese, ½ teaspoon salt, and ½ teaspoon pepper to a large bowl. Add the cooled greens and onion mixture to the bowl and use your hands to thoroughly mix everything together.

Once the meatloaf is well mixed, take out a large 8x16 inch Pyrex baking dish and form two 4 inch by 8 inch meatloafs on each half of the dish. Spread ½ cup of organic ketchup on top of each loaf and place in the oven. Bake for about 45 minutes, or until the center of the meatloaf reach an internal temperature of 165 degrees Fahrenheit and the ketchup topping has developed a nice crust.

Remove from the oven and let cool slightly before slicing. Enjoy!

P.S. the leftovers make GREAT meatloaf sandwiches ;)