Spinach Feta Stuffed Turkey Meatloaf is light and healthy with a side of vegetables right inside! Definitely NOT your momma’s meatloaf!
Happy Meatloaf Monday!
Meatloaf is considered to be an American invention. However, the concept of combining ground meat with other ingredients and then cooking them together in loaf form goes back centuries. Meatloaf became popular in this country around World War II as a thrifty way to use up ingredients before they spoiled.
Meatloaf is one of my most requested items from clients but they request it be more healthful than what they grew up with. This Greek-inspired Spinach Feta Stuffed Turkey Meatloaf is certainly that. It’s even dressy enough to prepare for guests!
Frozen chopped spinach is a wonderful convenience item. For this Spinach Feta Stuffed Turkey Meatloaf, I prefer to use it instead of fresh.
When starting with fresh spinach, it’s not always easy to gauge how much you’re going to need because it shrinks so much when cooked. Frozen chopped spinach is already cooked so it’s easier to determine the amount required for a recipe.
How to squeeze water from frozen spinach:
- Spinach is full of water and although much of the water in frozen spinach has been eliminated, more will result when thawed.
- You can just squeeze it out with your hands for a good isometric workout.
- The easiest way I have found to squeeze moisture from spinach is with a potato ricer. Place the thawed spinach into the well of the ricer, then squeeze as if ricing potatoes.
Because ground turkey and chicken are typically sold in one-pound packages, that is the amount I used for this Spinach Feta Stuffed Turkey Meatloaf. If you can get ground-to-order turkey or chicken and want more protein, feel free to increase the amount. The easiest way to do that is by 1 1/2 times.
Helpful tools and equipment to make Spinach Feta Stuffed Turkey Meatloaf (Affiliate Links):
- Cooking spray
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced, divided
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed of excess moisture
- 2 tablespoons chopped sun-dried tomatoes or sun-dried tomato pesto
- ½ cup crumbled feta cheese (regular, reduced-fat or fat-free)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 egg white
- 1 large egg
- ¾ cup fresh breadcrumbs
- ¼ cup milk
- 1 can (8-ounce) tomato sauce, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- 1 pound ground turkey or chicken
- Preheat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with cooking spray.
- Heat olive oil in a sauté pan over medium-high heat. Add onion and reduce heat to medium-low. Cook 4-5 minutes or until beginning to soften. Transfer 2/3 of the onion to a bowl to cool.
- Mix in half the garlic.
- Add spinach to sauté pan and cook briefly for any remaining moisture to evaporate.
- Let cool slightly then stir in sun-dried tomatoes, feta cheese and salt and black pepper to taste. Add egg white and set aside.
- To bowl with onions, add whole egg, breadcrumbs, milk, 2 tablespoons tomato sauce, basil, oregano, parsley, 1 teaspoon salt, black pepper and remaining 2 cloves minced garlic and mix well.
- Mix in ground turkey or chicken.
- Place 2/3 of the meat mixture in the loaf pan, creating a small well down the center.
- Mound spinach mixture in the well. Top with remaining ground turkey.
- Bake for 50-55 minutes or until a thermometer inserted in the center registers 165 degrees. Top with tomato sauce after 30 minutes, then bake to completion.
- Let rest 5-8 minutes before slicing.
FREEZER-FRIENDLY: Cool thoroughly and wrap tightly. Freeze up to 3 months. Thaw in the refrigerator 24 - 48 hours. Cut into pieces and heat covered in the oven.
Amount Per Serving Calories 639 Total Fat 40g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 25g Cholesterol 206mg Sodium 1218mg Carbohydrates 27g Net Carbohydrates 0g Fiber 4g Sugar 6g Sugar Alcohols 0g Protein 45g