Spinach-Stuffed Turkey Meatloaf |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This is a pretty low-calorie meatloaf. Ingredients:
1 cup coarsely chopped mushroom |
1/4 cup chopped onion |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1/2 cup shredded part-skim mozzarella cheese, divided |
1/4 cup grated parmesan cheese |
1 lb 99% lean ground turkey breast |
3/4 cup quaker oats, uncooked |
1/2 cup nonfat milk |
1 egg white, lightly beaten |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Heat oven to 375°F
2. Lightly spray medium skillet with cooking spray.
3. Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat.
4. Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well.
5. Set aside.
6. In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mixing lightly but thoroughly.
7. Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish.
8. Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture.
9. Top with remaining turkey, forming a loaf.
10. Seal edges to completely enclose spinach filling.
11. Bake 30 to 35 minutes or until thermometer registers 170°F and juices show no pink color.
12. Remove from oven; sprinkle with remaining mozzarella cheese.
13. Return to oven 1 to 2 minutes or until cheese melts.
14. Let stand 5 minutes before slicing.
|
|