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–+ servings

Spinach-Stuffed Turkey Meatloaf with Mozzarella

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 5 ounces baby spinach
  • 1 pound ground turkey
  • 1 large egg
  • ½ cup plain breadcrumbs
  • ¼ cup milk
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces low-moisture mozzarella, cut into small cubes
  • 2 tablespoons ketchup

fremgangsmåte
 

  • Heat the oven to 375°F. Line a baking sheet with parchment paper.
  • Warm the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Transfer it to a plate and let it cool. Squeeze out any excess liquid, then roughly chop the spinach.
  • In a large bowl, combine the ground turkey, egg, breadcrumbs, milk, Parmesan, garlic powder, oregano, salt, and black pepper. Mix gently just until combined.
  • Place the turkey mixture on the prepared baking sheet and shape it into a rectangle about ½ inch thick. Leave a small border around the edges. Spread the chopped spinach down the center, then top it with the mozzarella cubes.
  • Fold the long sides of the turkey mixture over the filling and pinch the seams and ends closed. Shape it into a compact loaf with the seam underneath. Spread the ketchup over the top.
  • Bake until the center reaches 165°F on an instant-read thermometer. Rest the meatloaf for 10 minutes before slicing so the filling settles and the loaf stays tender.

merknader

Squeeze the cooked spinach well before filling the loaf, since extra liquid can make it harder to seal. Low-moisture mozzarella helps keep the center creamy without releasing too much moisture. For neat slices, use a sharp knife and wipe it between cuts.
Course: Main Course
Cuisine: American
Equipment: Skillet, Mixing Bowl, Baking Sheet, Parchment Paper, Instant-Read Thermometer