Main Dishes |
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Mediterranean Meatloaf - 2005
Recipe courtesy of Charlene Wozny
INGREDIENTS
PREPARATION
Heat oven to 400 degrees F. Coarsely chop and tomatoes and set aside. In a small skillet, cook spinach, onion and garlic over low heat 4 to 5 minutes or until onion is tender. Remove from heat; cool slightly. Stir in cheese; set aside. In a large bowl, combine turkey, oats, basil, salt, if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly. Shape 2/3 of turkey mixture into 9-by-6 inch loaf in 11-by-7 inch baking dish. Make a deep indentation down the center of the turkey mixture, leaving about 1-1/2 inches around edges of the loaf; fill with spinach mixture. Top with the remaining turkey mixture to completely cover spinach filling; pinch edges to seal. Bake 30-35 minutes or until juices run clear when pierced with fork. Let stand 5 minutes before slicing.
- ¼ cup sun-dried tomatoes, oil-packed -- about 1 ounce
- 10 ounces frozen chopped spinach --
- thawed and drained
- ½ cup chopped onion
- ¼ cup crumbled feta cheese -- I use low-fat
- 1 ½ pounds ground turkey
- 1 cup oats -- uncooked
- 2 cloves garlic -- minced
- 1 teaspoon dried basil
- ½ teaspoon salt -- optional
- ¼ teaspoon ground black pepper
- ½ cup milk -- fat-free
PREPARATION
Heat oven to 400 degrees F. Coarsely chop and tomatoes and set aside. In a small skillet, cook spinach, onion and garlic over low heat 4 to 5 minutes or until onion is tender. Remove from heat; cool slightly. Stir in cheese; set aside. In a large bowl, combine turkey, oats, basil, salt, if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly. Shape 2/3 of turkey mixture into 9-by-6 inch loaf in 11-by-7 inch baking dish. Make a deep indentation down the center of the turkey mixture, leaving about 1-1/2 inches around edges of the loaf; fill with spinach mixture. Top with the remaining turkey mixture to completely cover spinach filling; pinch edges to seal. Bake 30-35 minutes or until juices run clear when pierced with fork. Let stand 5 minutes before slicing.
