Sunday, November 7, 2010

Turkey Meatloaf Stuffed with Spinach and Mozzarella Cheese

As the second "K" in the K & K food blog, I have sadly not pulled my weight in trying out new recipes for the blog. I was informed by Nigel, Kelsey's #1 sous chef, that I needed to add something new to the blog. So he shamed me into following through with my promise to do so. Over the last six months, Tim and I have decided to eat less "4- legged animals" so it has challenged me to use turkey and chicken in new way. So when Tim ask for meatloaf for dinner, I hit one of the food blog listed on the K & K site, the Skinny Chef. I found this Turkey Meatloaf recipe and it sounded like it had all healthy ingredients and was lower in fat than traditional meatloaf. It was an easy recipe to make as it was put together in 15 minutes and it only called for 45- 50 minutes of cooking. The bonus to this recipe was that it was delicious. Both Tim and I loved the flavor of it and it is a definite keeper of a recipe. I need to thank Tim, my food taster and photographer for taking the picture to add a visual for all the foodies out there.

Enjoy, Kim


Serves: 8 Update (not sure it would feed 8 unless you only want one slice)
2 cups packed baby spinach leaves
1 pound ground turkey ( I used 1 and 1/2 lbs. as we wanted leftovers)
1 cup oats (not quick cooking; I used steel cut oats which worked fine)
2 egg whites
1/8 cup low-sodium soy sauce
1/4 cup non-fat milk
1/4 cup minced parsley
4 cloves of garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup grated part-skim mozzarella
2 tablespoons ketchup or barbecue sauce

Preheat oven to 350ºF. Heat a large, dry skillet over high heat. Add the spinach and 2 tablespoons water. Cook 1 to 2 minutes, until the spinach wilts. Set aside. Place oats into large bowl, along with eggs, milk and soy sauce. Stir well to coat and soak about 10 minutes. Add ground turkey, parsley, garlic, Worcestershire sauce and paprika. Mix well.
Coat a loaf pan with cooking spray and smooth half the meat mixture into the pan. Top with spinach. Sprinkle over cheese, then press the remaining meat over top and cover with ketchup or barbecue sauce. Bake for 45 to 50 minutes, until the meatloaf is no longer pink in the center, test by inserting a knife. Rest 5 to 10 minutes before slicing.

****I cooked it 50 minutes and we felt it was a little overcooked but it could be our oven cooks "hot". I would test it at 40 minutes next time. ******

1 comment:

  1. you guys are too cute....miss the hunter fam, but love hearing what you guys are up to through this wonderful blog!


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