| previous | next |
Title: Spinach Stuffed Turkey Meatloaf
Categories: Poultry
Yield: 6 Servings
| 1 | c | Mushrooms, coarsely chopped |
| 1/4 | c | Chopped onions |
| 2 | cl | Garlic, minced |
| 2 | tb | Olive oil |
| 10 | oz | Pkg. frozen chopped spinach thawed and well drained |
| 3/4 | ts | Salt, divided |
| 1/2 | ts | Pepper, divided |
| 1/2 | c | (2 oz) shredded mozzarella cheese, divided |
| 1/2 | c | Parmesan cheese, grated |
| 1 | lb | Ground turkey |
| 3/4 | c | Uncooked quick-cooking oats |
| 1/2 | c | Milk |
| 1 | lg | Egg |
| 1 | ts | Dried Italian seasoning |
Source: Southern Living Magazine 1 /97
SAUTE' mushrooms, onion, and garlic in hot oil in a large skillet until tender. Remove from heat; drain. Stir in spinach, 1/4 ts. salt, 1/4 ts. pepper, 1/4 c. mozzarella cheese, and parmesan cheese.
COMBINE remaining 1/2 ts. salt and 1/4 ts. pepper, ground turkey and next 4 ingredients; spoon two-thirds of mixture into a lightly greased 9x5-inch loaf pan. Make a 7x1 1/2-inch indentation lengthwise down center of turkey mixture; fill with spinach mixture. Spoon remaining turkey mixture on top, and press edges to seal.
BAKE at 350 degrees F. for 35 minutes or until done. Sprinkle with remaining 1/4 cup mozzarella cheese; bake several more minutes or until cheese melts. Remove from pan; let stand 5 minutes.
From the recipe files of suzy@gannett.infi.net
| previous | next |