This meatloaf smelled delicious in the oven! I personally enjoyed this different take on meat loaf. I’m not sure if I’ll get to make it with the spinach again very soon because Nate isn’t too keen on cooked spinach. I’m always on the look out for more recipes that use ground turkey. I don’t know about your grocery store but mine has had turkey on sale for the past few weeks. It has been buy one, get one free! I can’t pass that up, so needless to say our freezer is stocked with frozen ground turkey!
I found this recipe while reading through all of my Google Reader recipes. I had to print it out quickly! The recipe came from Nikkie at Pennies on a Platter. I wish I had taken a picture of just the meatloaf but this one will have to do!
Florentine Turkey Meat Loaf
source: Pennies on a Platter
Serves: 6 to 8
1 1/4 pounds ground turkey
1 cup spaghetti sauce, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs (or 1 egg and 2 egg whites), slightly beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese
Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.
Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.
Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.
Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.
Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.