Reduce the fat content and calorie count in meatloaf by using lean ground turkey and egg white instead of the whole egg. This flavorful, spinach-stuffed meatloaf is sure to please.

Spinach-Stuffed Turkey Meatloaf

1 tablespoon vegetable oil

1 cup coarsely chopped mushrooms
1 small onion, chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese - divided use
1/4 cup freshly grated Parmesan cheese
1 pound lean ground turkey
3/4 cup quick oats
1/2 cup milk
1 large egg white, lightly beaten
1 teaspoon Italian seasonings
1 teaspoon salt
1/4 teaspoon black pepper

1. Heat oven to 375°F (175°C). 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, 1/2 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.
2. 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.
3. Bake 30 to 35 minutes or until thermometer registers 170°F (80°C) 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.