Spinach-Stuffed Turkey Meatloaf
- 1 cup coarsely chopped mushrooms
1/4 cup chopped onion
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
dry
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
use
1/4 cup freshly grated Parmesan cheese
1 pound 99% lean ground turkey breast
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup fat-free milk
1 large egg white, lightly beaten
1 teaspoon Italian seasoning blend
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
- Heat oven to 375°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; mixing 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°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. Let stand 5 minutes before
slicing.
Makes 8 servings.
Tip: If ground turkey blend is not available,
1 pound 90% lean ground turkey.may be substituted. Proceed as
recipe directs.
Nutritional Information: 1/8 of recipe:
Calories 190, Calories From Fat 45, Total Fat 5g, Saturated Fat
2.5g, Cholesterol 60mg, Sodium 250mg, Total Carbohydrates 11g,
Dietary Fiber 2g, Protein 28g, Total Sugars 2g.
Recipe provided Courtesy of The Quaker Oatmeal Company.
