Yum! This meatloaf is delicious! Just look at all that cheesy, spinachy goodness! I'm not a huge fan of beef, so I love recipes that let me use ground turkey. And what could be wrong with a meatloaf stuffed with cheese. I also happen to love spinach, so this meatloaf was the perfect meal. The recipe comes from from Nikki at Pennies on a Platter. I will definitely be making this again, but I may have to wait until a night when Joe is out - he deemed it as "too healthy tasting" thanks to the spinach.
Florentine Turkey Meatloaf
11/4 pounds ground turkey
1 cup spaghetti sauce, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs (or 1 egg and 2 egg whites), slightly beaten
2 tablespoons grated Parmesan cheese (whoops - just realized I left this out!)
1/2 teaspoon fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese
Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food. Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides. Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges. Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.