Turkey Spinach Meat Loaf Recipes

Steps:

• In a small skillet, saute onion in oil until tender; set aside. In a small bowl, combine the eggs, milk, lemon juice, salt, basil, oregano and pepper. Stir in the bread crumbs, spinach and reserved onion. Crumble turkey over mixture and mix well. , Shape into a 12x5-in. loaf; place in a 13x9-in. baking dish coated with cooking spray. Spoon salsa over top. , Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until no pink remains and a thermometer reads 165°.

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:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix tomato sauce, tomato paste, ketchup, sugar, onion powder, garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce in a bowl.
• Place stewed tomatoes in a large bowl; crush tomatoes using a fork. Add turkey, crushed crackers, onion, green bell pepper, eggs, 1 tablespoon oregano, thyme, 2 tablespoons Worcestershire sauce, garlic, and 2 teaspoons black pepper; mix until evenly combined. Spoon meatloaf mixture into the prepared baking dish. Form into a loaf, leaving about 1/2 inch between loaf and sides of dish.
• Spoon half the tomato topping over the loaf.
• Bake in the preheated oven for 45 minutes. Spoon the remaining tomato topping over loaf and top with mozzarella cheese. Bake until no longer pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Place garlic cloves in small saucepan, add enough olive oil to cover them, and place over very low heat. Cook about 40 minutes, until garlic is tender but not browned. Drain garlic, and reserve oil. While garlic cooks, remove and discard stems and heavy leaf ribs from spinach.
• Place onion in nonstick sauté pan over low heat. Cook until translucent, about 2 minutes. Add spinach leaves and salt, and stir until spinach wilts. Line a small baking sheet with several thicknesses of paper towel, and spread spinach mixture on towel and refrigerate to cool.
• Heat oven to 375 degrees. In a mixing bowl or bowl of an electric mixer combine turkey, thyme, pepper, cayenne and cooked garlic cloves; mix well.
• Remove spinach from refrigerator, and chop. Add to mixing bowl, and mix well by hand or on low speed by machine. Form into loaf shape.
• Heat a heavy skillet, preferably oven-proof. Add a little of the garlic oil and sear loaf top and bottom until lightly browned. Sides can be seared but only if you have a very large spatula to turn loaf easily. Place skillet in oven or transfer loaf to shallow baking dish, then place in oven. Bake about 50 minutes, until a thermometer registers 160 degrees. Remove from oven and serve, or refrigerate and serve cold. Reserve remaining garlic oil for another use.

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together.
• Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes.
• For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl.
• Slice the meatloaf and serve it with the tomato salad.

Steps:

• Preheat oven to 350.
• Squeeze out excess water out of spinach.
• Use a large egg.
• Mince Garlic.
• In a large bowl, combine all ingredients except bacon. Shape into a loaf and place in a shallow baking dish.
• Arrange bacon across top.
• Bake 1 1/4 hours or until a meat thermometer registers 160.

Steps:

• Heat oven to 375°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; mixing 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°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.