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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a nice substitute for regular meatloaf. We're not big fans of traditional meatloaf but we really like this dish. I've served it with a Greek salad, marinated olives and bread. From an AP food story in the newspaper which said the recipe was developed by the Quaker Oat Company. Ingredients:
1/4 cup sun-dried tomato |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1/2 cup chopped onion |
1/4 cup crumbled feta cheese |
1 1/2 lbs ground turkey |
1 cup quick oats or 1 cup old fashioned oats, uncooked |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1/2 teaspoon salt (optional) |
1/4 teaspoon ground black pepper |
1/2 cup nonfat milk |
Directions:
1. Heat oven to 400°F Soften tomatoes according to package directions; coarsely chop and set aside.
2. In small skillet, cook spinach and onion over low heat 4 to 5 minutes or until onion is tender.
3. Remove from heat; cool slightly.
4. Stir in cheese; set aside.
5. In large bowl, combine turkey, oats, garlic powder, oregano, salt, if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly.
6. Shape 2/3 of turkey mixture into 9-by-6-inch loaf in 13-by-9-inch baking dish.
7. Make a deep indentation down center of turkey mixture, leaving about 1 1/2 inches around edges of loaf; fill with spinach mixture.
8. Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal.
9. Bake 30 to 35 minutes or until juices run clear when pierced with fork.
10. Let stand 5 minutes before slicing.
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