Since that time nearly twenty-three years ago, I have stocked ground turkey in my freezer. It's a versatile meat that is lower in fat than beef, provides nutritional protein and will taste very close to beef in flavor when used in place of ground moo cow. Before I get too carried away with my enthusiasm about ground turkey, let me talk about the recipe. It's a meatloaf that gets stuffed with spinach, cheeses, breadcrumbs and spices so that when it gets cooked in a loaf pan, it will have a spiral like ring of the filling inside when you slice it. You can modify the filling ingredients by using different cheeses and spicier spices but as is, it stands up exceptionally well to a good side of garlic mashed potatoes and a steamed fresh vegetable of your choosing. Yum.
Spinach-Filled Turkey Loaf
1 1/2 lbs ground turkey
1 cup soft bread crumbs
2 eggs, slightly beaten
1/2 cup finely minced onion
2 cloves garlic minced
1/2 tsp salt
Optional glaze: 1/2 cup apply jelly
Filling:
2 cups frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
Heat oven to 375 degrees
Have a sheet of heavy duty aluminum ready
Combine all turkey loaf ingredients and blend well
On the sheet of foil, pat mixture to a 12 x 8 inch rectangle
Combine all the filling ingredients together in a medium bowl
Spread filling evenly over turkey mixture
Starting with the shorter 8 inch side, roll up jellyroll style
Place the rolled loaf, seam side down in a 9 x 5 inch loaf pan
Prepare glaze:
In a small saucepan, heat apply jelly until melted, brush with 1/2 of the jelly
Bake for 55 minutes, brushing the remaining glaze over loaf halfway thru cook time
Let stand for 5 minutes, drain off excess liquids in loaf pan
Carefully lift loaf out of pan
Place onto serving plate and allow to cool an additional 8 minutes
Cut into eight 1 inch slices
De-licious!
robert
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