Spinach and Cheese Stuffed Meatloaf
If your family aren't meatloaf lovers, they will be after trying this version.
- 2 lbs ground turkey 93% can mix ground turkey/chicken 50/50
- 1 whole shallot
- 2/3 cup diced mushrooms crimi, shiitake, bellas. i buy what looks good n fresh
- 3/4 cup breadcrumbs i use unseasoned to control the taste of the meatloaf
- 1/3 cup ketchup I use unsweetened, you don't have too.
- 2 eggs
- 1.5 tsp coarse salt table salt, use 1 tsp
- 1 tsp dried marjoram
- 1.5 cups shredded cheese use what you like, cheddar, mozella, mexican mixed, etc.
- 2 oz chopped spinach a big handful is about right
For the Glaze
- 2 tbsp ketchup
- 1 tsp brown sugar
- 1.5 tsp dijon mustard
- 2 tsp worcestershire sauce
- Preheat over to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Spray a small nonstick skillet with cooking olive oil spray over medium heat and saute shallot until golden, about 2 to 3 minutes; remove from heat.
- Combine the glaze ingredients in a small bowl.
- In a large bowl combine ground turkey, mushrooms, shallot, breadcrumbs, ketchup, egg, salt and marjoram. Mix with your hands until well blended. Place on a 12- x 16-inch piece of parchment paper and pat firmly into a 10- x 12-inch rectangle.
- Sprinkle cheese mixture evenly over ground turkey followed by the spinach. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish.
- Bake 45 minutes. Remove from oven, brush the sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice into 16 slices and serve.
- You can top this with diced bacon versus using the glaze, use BBQ sauce, pasta sauce. You can use any cheese you want.You can adjust the taste by choosing to add other spice flavors.
This recipe came from skinnytaste.com. I will typically change it around sometimes by using different spice combinations, using bacon instead of the glaze. Always temp for doneness.
Tried this recipe?Let us know how it was!