Made This Recipe? Add Your Photo
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.
- 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
- Heat oven to 400°F Soften tomatoes according to package directions; coarsely chop and set aside.
- In small skillet, cook spinach and onion over low heat 4 to 5 minutes or until onion is tender.
- Remove from heat; cool slightly.
- Stir in cheese; set aside.
- In large bowl, combine turkey, oats, garlic powder, oregano, 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 13-by-9-inch baking dish.
- Make a deep indentation down center of turkey mixture, leaving about 1 1/2 inches around edges of loaf; fill with spinach mixture.
- Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal.
- Bake 30 to 35 minutes or until juices run clear when pierced with fork.
- Let stand 5 minutes before slicing.