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.
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Units: US | Metric
- 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
- 1Heat oven to 400°F Soften tomatoes according to package directions; coarsely chop and set aside.
- 2In small skillet, cook spinach and onion over low heat 4 to 5 minutes or until onion is tender.
- 3Remove from heat; cool slightly.
- 4Stir in cheese; set aside.
- 5In large bowl, combine turkey, oats, garlic powder, oregano, salt, if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly.
- 6Shape 2/3 of turkey mixture into 9-by-6-inch loaf in 13-by-9-inch baking dish.
- 7Make a deep indentation down center of turkey mixture, leaving about 1 1/2 inches around edges of loaf; fill with spinach mixture.
- 8Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal.
- 9Bake 30 to 35 minutes or until juices run clear when pierced with fork.
- 10Let stand 5 minutes before slicing.
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Nutritional Facts for Mediterranean Meatloaf
Serving Size: 1 (163 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 204.7
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 2.8 g
- Cholesterol 71.7 mg
- Sodium 202.7 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 2.5 g
- Sugars 2.5 g
- Protein 19.4 g