Spinach Feta Stuffed Meatloafslow Cooker Recipes

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SPINACH FETA STUFFED TURKEY MEATLOAF



Spinach Feta Stuffed Turkey Meatloaf image

Spinach Feta Stuffed Turkey Meatloaf is light and healthy with a side of vegetables right inside! Definitely NOT your momma's meatloaf!

Provided by By: Carol | From A Chef's Kitchen

Categories     Chicken and Turkey

Time 1h40m

Number Of Ingredients 18

Cooking spray
2 tablespoons olive oil
1 small onion (finely chopped)
4 cloves garlic (minced, divided)
1 box (10-ounce) frozen chopped spinach (thawed and squeezed of excess moisture)
2 tablespoons chopped sun-dried tomatoes (or sun-dried tomato pesto)
½ cup crumbled feta cheese (regular, reduced-fat or fat-free)
1 teaspoon salt
Freshly ground black pepper (to taste)
1 egg white
1 large egg
¾ cup fresh breadcrumbs
¼ cup milk
1 can (8-ounce) tomato sauce (divided)
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
1 pound ground turkey (or chicken)

Steps:

  • Preheat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with cooking spray.
  • Heat olive oil in a sauté pan over medium-high heat. Add onion and reduce heat to medium-low. Cook 4-5 minutes or until beginning to soften. Transfer 2/3 of the onion to a bowl to cool.
  • Mix in half the garlic.
  • Add spinach to sauté pan and cook briefly for any remaining moisture to evaporate.
  • Let cool slightly then stir in sun-dried tomatoes, feta cheese and salt and black pepper to taste. Add egg white and set aside.
  • To bowl with onions, add whole egg, breadcrumbs, milk, 2 tablespoons tomato sauce, basil, oregano, parsley, 1 teaspoon salt, black pepper and remaining 2 cloves minced garlic and mix well.
  • Mix in ground turkey or chicken.
  • Place 2/3 of the meat mixture in the loaf pan, creating a small well down the center.
  • Mound spinach mixture in the well. Top with remaining ground turkey.
  • Bake for 50-55 minutes or until a thermometer inserted in the center registers 165 degrees. Top with tomato sauce after 30 minutes, then bake to completion.
  • Let rest 5-8 minutes before slicing.

Nutrition Facts : ServingSize 1, Calories 639 kcal, Carbohydrate 27 g, Protein 45 g, Fat 40 g, SaturatedFat 11 g, Cholesterol 206 mg, Sodium 1218 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 25 g

SPINACH & FETA STUFFED FLANK STEAK



Spinach & Feta Stuffed Flank Steak image

If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate. -Steven Schend, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (1-1/2 pounds)
2 cups crumbled feta cheese
3 cups fresh baby spinach
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup finely chopped onion
5 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 cup beef broth
1 tablespoon Worcestershire sauce
2 teaspoons tomato paste
1/3 cup dry red wine or additional beef broth
Hot cooked egg noodles, optional

Steps:

  • Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

Nutrition Facts :

SPINACH STUFFED TURKEY MEATLOAF



Spinach Stuffed Turkey Meatloaf image

This turkey meatloaf is filled with a spinach-mushroom mixture and topped with shredded mozzarella cheese for a delicious weeknight meal.

Provided by Quaker®

Categories     Trusted Brands: Recipes and Tips     Quaker® Oats

Time 35m

Yield 6

Number Of Ingredients 12

1 cup coarsely chopped mushrooms
¼ cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup shredded part-skim mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 pound 99%-lean ground turkey breast
¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
½ cup fat-free milk
1 egg white, lightly beaten
1 teaspoon dried Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper

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.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 11.3 g, Cholesterol 63.9 mg, Fat 3.9 g, Fiber 2.3 g, Protein 27.9 g, SaturatedFat 1.9 g, Sodium 397.1 mg, Sugar 1.9 g

SPINACH & FETA STUFFED MEATLOAF



Spinach & Feta Stuffed Meatloaf image

This recipe can be found in one of the Crock-Pot cookbooks. It is a delicious variation on an old favorite.

Categories     Beef/Pork     Other     Other Beef/Pork     Dinner     Beef/Pork Dinner

Yield 10

Number Of Ingredients 8

2 lbs. lean ground beef
2/3 c. feta cheese crumbled
1 package frozen spinach thawed & squeezed dry
2 large eggs
3/4 c. seasoned bread crumbs
3Tbsp. sun dried tomatoes minced
1 packet of Lipton onion soup mix
5 Tbsp. ketchup

Steps:

  • Reserve 2 Tbsp of ketchup for later. In a mixing bowl combine the ground beef, eggs, bread crumbs, ketchup, & soup mix. MIx well. On a piece of wax paper pat out the meat into a 6x10 rectangle. Place the feta cheese on top of the meat and spread it out. Layer the spinach on top of the cheese and add the sun dried tomatoes. Fold the meat over, making sure to tuck in the ends so that the ends do not show the stuffing. Place in crock pot for no more than 4 hours or the oven for about 50 minutes on 350 degrees.

Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories

FETA-SPINACH STUFFED SALMON



Feta-Spinach Stuffed Salmon image

Simple, quick and delicious recipe. High protein. Love serving it with green beans and a baked potato for a special meal.

Provided by ImpoverishedBlonde

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 2

Number Of Ingredients 7

cooking spray
½ (8 ounce) package cream cheese, softened
1 (4 ounce) package crumbled feta cheese, or to taste
⅓ cup frozen chopped spinach - thawed, drained, and squeezed dry
2 stalks scallions, white and green parts, thinly sliced
1 (3/4 pound) boneless salmon fillet
1 tablespoon olive oil, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
  • Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
  • Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
  • Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
  • Remove from the oven and slice into 2 pieces to serve.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 6 g, Cholesterol 185 mg, Fat 44.2 g, Fiber 1.1 g, Protein 44.7 g, SaturatedFat 23.1 g, Sodium 895.2 mg, Sugar 2.9 g

SPINACH AND FETA STUFFED MUSHROOMS



Spinach and Feta Stuffed Mushrooms image

Make and share this Spinach and Feta Stuffed Mushrooms recipe from Food.com.

Provided by EdibleEducation

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (8 ounce) package frozen spinach
1 (8 ounce) package feta (crumbled or block)
2 pints button mushrooms (baby portabellos may be substituted)
basil
garlic salt (or garlic powder)
olive oil

Steps:

  • Thaw frozen spinach and drain.
  • Wash mushrooms and throw out stems.
  • Crumble feta if bought in block form.
  • Brush the rim of the mushroom with olive oil.
  • Stuff desired amount of spinach into mushroom caps.
  • Stuff feta on top of spinach.
  • Sprinkle basil and garlic salt or garlic powder onto stuffed mushrooms.
  • Place completed mushrooms on a non-stick baking sheet.
  • Bake at 350 degrees F until feta begins to brown or until desired temperature.
  • Serve on platter and watch them disappear!

Nutrition Facts : Calories 193.3, Fat 13.5, SaturatedFat 9.2, Cholesterol 53.5, Sodium 720.5, Carbohydrate 7.4, Fiber 2.6, Sugar 4.2, Protein 13.2

SPINACH AND FETA STUFFED BREAD



Spinach and Feta Stuffed Bread image

This is my version of an old Cooking Light recipe (August 2004)...I discovered it while running at the gym at 6 am, and I'm SO glad I asked for a pen and paper to write it down LOL! This is absolutely a weekly standby for DH and I, and even satisfies his carnivorous appetite. The original recipe calls for golden raisins (I'm not a fan) and 2 T lemon juice.

Provided by smellyvegetarian

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

13 7/8 ounces refrigerated pie crusts (I use Oops, It's a Fat Free Pizza Crust)
1 tablespoon olive oil
1/2 cup onion, chopped
3 garlic cloves, minced
12 ounces spinach, trimmed
3/4 cup feta, crumbled (I suggest tomato-basil flavored)
1 tablespoon lemon juice
3 tablespoons pine nuts
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 450.
  • Unroll pizza crust on a greased baking sheet and shape into a rectangle. Set aside.
  • Heat oil in a large pan over med-high heat. Add onion and garlic and saute 2-3 minutes.
  • Add spinach in stages, stirring until wilted. Remove pan from heat and stir in remaining ingredients.
  • Using a slotted spoon, place filling onto lower half of crust. Pull upper half over filling and crimp edges to seal. With a sharp knife, cut 3 or so small slits in the top for steam.
  • Bake 15 minutes.
  • The original recipe calls for brushing with milk and sprinkling parmesan cheese. Sometimes I skip the milk and just sprinkle parmesan and garlic powder on top.

Nutrition Facts : Calories 682.9, Fat 46.2, SaturatedFat 15.4, Cholesterol 25, Sodium 1160.7, Carbohydrate 56.9, Fiber 3.6, Sugar 6.9, Protein 12

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