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Main Dishes

Mediterranean Meatloaf - 2005 
​​​​Recipe courtesy of Charlene Wozny

INGREDIENTS
  • 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.

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  • Home
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  • Beverages
  • Non-Foods
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