As many know, I rarely make the same recipe more than a few times. Why? Because there are too many great dishes out there to try, and too little time in which to eat them all! This being said, this recipe for stuffed turkey meatloaf has become a regular staple in our house, as well as a special request for when we have company in town (especially those with picky eaters), and has even turned into mini meatloaf sandwiches during game day season.
Using ground, lean turkey instead of beef will drastically lower the calories and cholesterol in this recipe, and the addition of gooey cheese and vitamin packed kale or spinach makes for a tasty surprise that they’ll truly love.
Turkey Meatloaf With Kale or Spinach & Mozzarella
by Cassandra Rosen
- 1 3/4 pounds ground turkey, 97% lean
- 1 tablespoon olive oil
- 1 large onion, chopped (1 1/2 cups)
- 3 garlic cloves, finely minced
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 cup low-sodium chicken broth
- 1/4 cup roasted red peppers, drained
- 4 tbs marinara, divided
- 3/4 cup panko breadcrumbs
- 1 egg, lightly beaten
- 1/2 cup mozzarella or Italian cheese blend
- 1 cup of chopped kale or spinach, cooked, and drained thoroughly
- Optional: crushed red pepper flakes
Preheat oven to 375°. Heat olive oil in a skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, cook for one minute. Stir in Worcestershire sauce, red peppers, broth, salt and pepper, and one tablespoon of the marinara; transfer mixture to a large bowl, and cool.
Add turkey, panko crumbs, and egg to the onion mixture in bowl, and mix well. (expect it to be very moist) If you plan to make it spicy, add the crushed red pepper flakes at this stage.
Cover a baking pan (9×9 works well) with aluminum foil to prevent sticking, coat with a little olive oil on the bottom and sides. Place 2/3 of the turkey mixture into the pan, and press it into a loaf, forming a little channel down the length of the loaf. Sprinkle the kale or spinach and the cheese down the channel, top with the rest of the turkey mixture. Press into a loaf again, sealing all the cheese and greens inside.
Brush the now thoroughly stuffed turkey meatloaf evenly with remaining marinara. Bake 1 hour, or until thermometer inserted into center registers 170°. Let turkey meatloaf stand 5 minutes before serving.