Turkey Meatloaf with Spinach Feta Stuffing
Turkey Meatloaf with Spinach Feta Stuffing is light and healthy with a side of vegetables baked right in! Definitely NOT your momma's meatloaf!
Servings: 4
Ingredients
- Cooking spray
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced, divided
- 1 box (10-ounce) 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
Instructions
- 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 the remaining tomato sauce after 30 minutes, then bake to completion.
- Let rest 5-8 minutes before slicing.
Notes
TIPS:
- The easiest way 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.
- Combine all the ingredients except the meat first. This ensures they’ll be more evenly distributed throughout the meatloaf.
- Cool thoroughly and wrap tightly. Freeze up to 3 months.
- Thaw in the refrigerator. Cut into pieces and heat covered in a 350-degree oven.
Nutrition
Serving: 1 | Calories: 639kcal | Carbohydrates: 27g | Protein: 45g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Cholesterol: 206mg | Sodium: 1218mg | Fiber: 4g | Sugar: 6g