Spinach Stuffed Turkey Meatloaf
1 cup coarsely chopped mushrooms
¼ cup chopped onion
1 (10 ounce) package frozen chopped spinach
thawed and drained
½ cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
1 pound 99%-lean ground turkey breast
¾ cup Quaker® Oats (Quick or Old Fashioned
½ cup fat-free milk
1 egg white
1 teaspoon dried Italian seasoning blend
½ teaspoon salt (Optional)
¼ teaspoon black pepper
Heat oven to 375 degrees F. Lightly spray medium skillet with cooking spray.
Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat.
Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.
In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mix lightly but thoroughly.
Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish.
Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture.
Top with remaining turkey, forming a loaf.
Seal edges to completely enclose spinach filling.
Bake 30 to 35 minutes or until thermometer registers 170 degrees F and juices show no pink color.
Remove from oven; sprinkle with remaining mozzarella cheese.
Return to oven 1 to 2 minutes or until cheese melts. 1
Let stand 5 minutes before slicing.
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