Messy Meatloaf

by jerseygirl on November 18, 2008 · 39 comments

It’s been a busy few days and I have been a little lax in the posting department. So even though it’s late, I wanted to get a good recipe in. I present to you one messy meatloaf. This meatloaf is a dinner in itself because it already includes veggies. Serve it with a salad or potatoes and you’re good to go.

Pictures don’t do it justice, but let me tell you that my carnivore husband and I ate the whole thing. Yes, I can’t believe we ate the whole thing! It was not exactly a munchkin meatloaf but sometimes you just have to live a little. Especially if you’re getting in a double serving of spinach, tomato sauce and mushrooms. The important thing is to let the meatloaf cool before cutting it or you will have slices of ugly meatloaf.

I am starting to think about holiday cookies especially after seeing so many on the blogosphere. I might have to make some in the next week. So don’t be surprised to see a cookie recipe or two, or three. I will also be doing some fun giveaways in the near future. Good night!

Stuffed Turkey Meatloaf

2 TBS olive oil
8 oz sliced mushrooms
2 cloves garlic, minced
10 oz package fresh baby spinach
3/4 cup marinara sauce, divided
1 cup shredded part skim mozzarella cheese, divided
1 1/4 lbs turkey
1 egg, lightly beaten
½ cup Italian style bread crumbs
1 tsp dried Italian seasoning
2 TBS fresh parsley, chopped
1/4 tsp salt

Preheat oven to 375 degrees. In a large frying pan, heat oil on medium heat and saute mushrooms, garlic and spinach for 5 minutes or until tender. Add 1/4 cup sauce to the pan and heat through. Remove pan from heat and mix in 3/4 cup mozzarella cheese. In a large bowl, mix together turkey, egg, bread crumbs, seasoning, parsley and salt. Spoon 2/3 of turkey mixture lengthwise down center of a greased baking pan. Form a deep indentation down middle of turkey; fill indentation with veggie mixture. Top with remaining turkey, forming a loaf. Seal edges to completely enclose filling. Spread the remaining 1/2 cup sauce on top of the loaf and sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until turkey registers at 170 degrees. Cool for 5 minutes before slicing.

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