Florentine Turkey Meatloaf
Every week I like to try at least one new recipe along with our old favorites. I have always looked at this meatloaf recipe and for one reason or another I never made it. What a mistake that ways. This was so delicious and quite healthy as well. This will definitely become one of our old favorites that we will make again and again.
The only change I made to this recipe was to use fresh spinach that I already had on hand.
Turkey Florentine Meatloaf
1 1/4 pounds ground turkey
1 cup spaghetti sauce, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs, slightly beaten
2 tablespoons grated Parmesan cheese
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
Source: Pennies on a Platter
Entry filed under: main dish.