Florentine Turkey Meatloaf Recipes

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TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES



Turkey Meatloaf with Feta and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • Spray a 9 by 5-inch loaf pan with cooking spray.
  • In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  • Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

SAVORY TURKEY MEATLOAF FLORENTINE



Savory Turkey Meatloaf Florentine image

Our honey-mustard glazed Turkey Meatloaf Florentine is full of onion, garlic, red peppers-and spinach, of course.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield Makes 8 servings.

Number Of Ingredients 11

1-1/2 lb. extra-lean 99% fat-free ground turkey breast
1/2 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/2 cup cholesterol-free egg product
1/2 cup HEINZ Tomato Ketchup
1 clove garlic, minced
1 tsp. dried basil leaves
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup chopped red peppers
1/4 cup chopped onions
1 Tbsp. GREY POUPON Country Dijon Mustard
1 Tbsp. honey

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.

Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

MEATLOAF FLORENTINE



Meatloaf Florentine image

I had some spinach for a salad, but I can never finish those big bags before they turn slimy, so this recipe from meals.com was the perfect way to use the rest of the spinach. The recipe calls for frozen spinach, but fresh works just fine, 2 or 3 cups of it, chopped up in the food processor. I also used 1/3 cup Italian seasoned bread crumbs in place of the bread slices, the ingredient list, however, is being posted in it's original state.

Provided by Kay D.

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup tomato sauce
1 teaspoon crushed dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
1 lb ground beef
3 slices whole wheat bread
1 egg white
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese

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).

Nutrition Facts : Calories 284.5, Fat 16.6, SaturatedFat 7.2, Cholesterol 66.9, Sodium 697.9, Carbohydrate 10.8, Fiber 3.1, Sugar 3.1, Protein 23.3

FLORENTINE TURKEY MEATLOAF



Florentine Turkey Meatloaf image

Make and share this Florentine Turkey Meatloaf recipe from Food.com.

Provided by JackieOhNo

Categories     Meatloaf

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1 1/4 lbs ground turkey
1 cup prego traditional Italian sauce
1/2 cup italian-seasoned dry breadcrumbs
1 medium onion, finely chopped (about 1/2 cup)
2 eggs, beaten or 1 egg and 2 egg white
2 tablespoons grated parmesan cheese
1/2 teaspoon fennel seed
1 (10 ounce) package frozen chopped spinach, thawed and well drained
3/4 cup shredded lowfat mozzarella cheese

Steps:

  • Heat the oven to 350°F Spray an 8-inch loaf pan with the cooking spray.
  • Thoroughly mix the turkey, 1/4 cup sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in a large bowl.
  • Press half the turkey mixture into the pan. Press a 1-inch indentation down the center of the turkey mixture.
  • Stir the spinach and mozzarella cheese in a medium bowl. Spoon the spinach mixture into the indentation, mounding in the center. Press the remaining turkey mixture over the filling, pressing the edges to seal.
  • Bake for 45 minutes. Spoon the remaining sauce over the meatloaf.
  • Bake for 15 minutes or until the meatloaf is cooked through. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 246.8, Fat 10.7, SaturatedFat 3, Cholesterol 129.2, Sodium 293.3, Carbohydrate 13.4, Fiber 2.7, Sugar 3.6, Protein 24.9

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