Description
This turkey meatloaf is filled with a spinach-mushroom mixture and topped with shredded mozzarella cheese for a delicious weeknight meal.
Ingredients
- 1 cup coarsely chopped mushrooms
- ¼ cup chopped onion
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- ½ cup shredded part-skim mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 pound 99%-lean ground turkey breast
- ¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
- ½ cup fat-free milk
- 1 egg white, lightly beaten
- 1 teaspoon dried Italian seasoning blend
- ½ teaspoon salt (Optional)
- ¼ teaspoon black pepper
Instructions
- Heat oven to 375 degrees 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; mix 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 degrees 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.
Prep Time: 15 mins
Total Time: 35 mins
Servings: 6