Meatloaf Florentine Recipes

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Steps:

• Heat oven to 350°F.
• Mix first 6 ingredients in large bowl until well blended. Add spinach, peppers and onions; mix well.
• Shape into 9x4-inch loaf in 13x9-inch pan sprayed with cooking spray.
• Bake 45 min. Mix mustard and honey; brush onto meatloaf. Bake 25 to 35 min. or until done (165°F). Let stand 10 min. before slicing.

Steps:

• Heat oven to 350°F.
• Mix first 5 ingredients just until blended; press into 12x10-inch rectangle on sheet of waxed paper.
• Combine remaining ingredients; spread over turkey mixture to within 1/2 inch of edges. Roll up, starting at one long side. Place, seam side down, in foil-lined shallow pan sprayed with cooking spray.
• Bake 1 hour or until done (165°F). Let stand 10 min. before slicing to serve.

Steps:

• Preheat oven to 350 degrees.
• Heat oil and saute onion, garlic, and fennel seed 2 minutes, stirring constantly.
• Combine with the remaining ingredients.
• Shape mixture into a log and place in a shallow casserole dish or loaf pan. Top with marinara.
• Bake 75 minutes or until the thermometer registers 170 degrees.
• Cool 10 minutes, then serve.

Steps:

• Preheat oven to 350.
• Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
• In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
• Press meat mixture onto a sheet of wax paper, making a rectangle approx.
• 8 x 10 inches.
• Spoon spinach over half.
• Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
• Fold meat over so that spinach and cheese are inside.
• Pinch edges to seal.
• Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
• Top with remaining tomato sauce and the parmesan cheese.
• Bake, uncovered, for 1 hour.
• Let rest for 5 to 10 minutes before slicing.
• (try the leftovers on a sandwich or kaiser roll).

Steps:

• Heat oven to 375°F.
• Whisk 1/2 cup pasta sauce, Neufchatel, and milk until smooth; reserve 1/4 cup Neufchatel mixture. Mix remaining Neufchatel mixture with all remaining ingredients except remaining pasta sauce until well blended.
• Shape meat mixture into 8x4-inch loaf in shallow foil-lined pan.
• Bake 50 min. to 1 hour or until done (160ºF). Let stand 10 min. before removing from pan to serve. Meanwhile, cook reserved Neufchatel mixture and pasta sauce in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
• Slice meatloaf. Serve topped with sauce.

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine tomato sauce and spices.
• In a large bowl, combine beef, crumbs and 1/2 cup of the tomato sauce mixture. Mix well. Spread meat on a piece of wax paper, forming a rectangle about 8 x 10 inches.
• Spread spinach over half the meat. Top with Mozzarella cheese, still only covering half the meat.
• Fold meat over so that spinach and cheese are inside. Seal edges.
• Transfer meat to a rack in a shallow baking pan. Top with remaining tomato sauce. Sprinkle with Parmesan cheese.
• Bake 1 hour.