Made This Recipe? Add Your Photo
Prep 15 mins
Cook 30 mins
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.
I like this a lot. The last time I made it was short on the regular ground turkey so I added 2 turkey Italian sausages to the mix. I just mash it all together instead of having the spinach in the middle. I like that it's not swimming in grease when it's done cooking. The nutritional analysis makes it a winner, too.
I liked this fine-- the flavor was quite nice (I added a little extra everything, as is my way.) But I have to give this three stars because my husband really disliked it-- he wasn't at all fond of the very soft texture. It didn't bother me too much (though it did just a little), but for him it was a deal breaker. I'd make this again just for me, but as hubby won't eat it, I'll probably pass. Thanks though! :)
I liked the idea behind this recipe, and feel that it could be a real winner with a little work. The flavours are really promising, but I found that none of them really came forward in this recipe. Next time I make it I will double the feta and onions, and add sliced black olives, or something. Also, I would saute the onions rather than just sweating them.