Mozzarella Stuffed Turkey Meatloaf Recipe By Tasty

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
• Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4-5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
• While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
• Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
• Bake the turkey and stuffing loaf for 25 minutes.
• While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
• Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
• Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
• Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
• Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 35 minutes.
• In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
• Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.

Steps:

• Heat oven to 375 degrees F. Lightly spray medium skillet with cooking spray.
• Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat.
• Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.
• In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mix lightly but thoroughly.
• Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish.
• Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture.
• Top with remaining turkey, forming a loaf.
• Seal edges to completely enclose spinach filling.
• Bake 30 to 35 minutes or until thermometer registers 170 degrees F and juices show no pink color.
• Remove from oven; sprinkle with remaining mozzarella cheese.
• Return to oven 1 to 2 minutes or until cheese melts.
• Let stand 5 minutes before slicing.

Steps:

• pre-heat over to 400F degrees.
• cut mozzarella cheese into very small cubes.
• mix breadcrumbs (I use pepperage farms herb crusted stuffing mix) and cayenne pepper in large bowl.
• add 1 egg and minced garlic to breadcrumbs.
• fold in ground turkey.
• may need to add more breadcrumbs to desired texture.
• roll meatballs to about 1 inch size.
• make hole in each meatball and add small cube of mozzarella cheese to middle, then pinch meat around and roll to fully cover cheese.
• Place on lighty greased baking pan.
• bake at 400F degrees for 15-20 minutes, or until meatballs fully cooked.