SPINACH FETA STUFFED TURKEY MEATLOAF
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
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
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
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
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
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
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
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
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
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
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
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
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
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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SPINACH AND FETA STUFFED MEATLOAF
From bariatricfoodcoach.com
Cuisine American, Oven BakedCategory Main DishServings 5Total Time 35 mins
- In a medium bowl mixed ground turkey, 1 egg, parmesan cheese, dressing and salt and pepper. Mix continuously until it feels well combined. Take 2/3 of the mixture and form 2 loaves in the bottom of a casserole dish or in a muffin pan for single serving meatloaves, makes 10 (pictured).
- In a small bowl combine chopped spinach, feta cheese and egg white. Mix until well combine. Create a well in the loaves and divide the spinach mixture into each. Top each loaf with the remaining meat mixture and "seal" the sides.
- Bake meatloaves for 25 minutes for muffin pan size and 30-35 minutes for two loaves. Verify the internal temperature reads 165F. Allow to cool slightly and serve.
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