Spinach Feta Stuffed Meatloaf Food

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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-CHEESE STUFFED MEATLOAF



Spinach-Cheese Stuffed Meatloaf image

Make and share this Spinach-Cheese Stuffed Meatloaf recipe from Food.com.

Provided by Caroline Cooks

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs extra lean ground beef (only use very lean)
2 eggs
1 cup Italian seasoned breadcrumbs
salt & pepper
1/3 cup ketchup or 1/3 cup tomato sauce
3 tablespoons onions, minced
1 garlic clove, minced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
15 -20 baby spinach leaves
3/4 cup mozzarella cheese, shredded
1/2 cup ketchup
1/2 cup brown sugar
1 tablespoon italian seasoning

Steps:

  • Mix together beef, egg, breadcrumbs salt and pepper, onion, garlic, ketchup/tomato sauce, Worcestershire sauce and oregano. Mix well with clean hands. On a piece of plastic wrap or wax paper, spread out meat mixture in a rectangle - 12 x 8".
  • Spread spinach on top leaving 1/2" clear all around meat edges.
  • Sprinkle with cheese. Using paper/plastic to help roll up loaf starting from 8" side. Press gently as you go to make sure you have a firmly rolled loaf.
  • Press seam to seal.
  • Tightly wrap meatloaf in plastic wrap and refrigerate for at least an hour (or overnight).
  • Mix ketchup, 1 tablespoons Italian seasoning, and brown sugar together.
  • Place meatloaf, seam side down, in a baking pan (make sure that ends are sealed well).
  • Cover top with ketchup mixture and bake in a 350 degrees F. oven for 1 hour.
  • Remove from oven and let set for 15 minutes before slicing.

Nutrition Facts : Calories 409.7, Fat 11.7, SaturatedFat 5.2, Cholesterol 143.5, Sodium 948.3, Carbohydrate 42.4, Fiber 1.8, Sugar 27.2, Protein 33.7

GREEK STUFFED MEATLOAF



Greek Stuffed Meatloaf image

Make and share this Greek Stuffed Meatloaf recipe from Food.com.

Provided by Barbara Heller

Categories     Lamb/Sheep

Time 2h29m

Yield 12 serving(s)

Number Of Ingredients 20

1 1/2 lbs lamb, ground
1 1/2 lbs hamburger
2 eggs
1/4 cup milk
2 cups quick oats
2 tablespoons oil
1 large onion, finely diced
2 -3 garlic cloves, minced
1 cup fresh parsley, minced
2 teaspoons salt
1 teaspoon cumin
1/8 teaspoon pepper
1 bunch fresh spinach, chopped or 2 (10 ounce) boxes frozen spinach, chopped, thawed
1 egg, beaten
1 1/2 cups feta cheese, crumbled
1/4 cup black Greek olive, pitted, coarsely chopped
1/2 cup ketchup
1 teaspoon cinnamon
3 tablespoons parmesan cheese
Tabasco sauce (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Mix lamb and hamburger together.
  • Combine with eggs, milk, and oats. Set aside.
  • Saute onion in oil over moderate-low or low heat for 20 to 30 minutes until translucent and golden. Estimate the cooking time for the onions and approximately 3 to 4 minutes before the end of the cooking, add the garlic.
  • Combine meat mixture with onions, garlic, parsley, salt, cumin, and pepper.
  • In a 9" X 13" baking dish, shape 2/3 of meat mixture into a hollow shell.
  • Combine spinach, egg, and feta cheese from filling ingredient list. Pack this filling into the hollow cavity of the meat loaf.
  • Sprinkle with chopped olives.
  • Cover filling with remaining meat mixture.
  • Combine ketchup, cinnamon, parmesan cheese and Tabasco sauce if using for the topping; spread over meatloaf.
  • Bake for 70 to 80 minutes.

CHEESE & SPINACH STUFFED MEATLOAF



Cheese & Spinach Stuffed Meatloaf image

This is one of the best meatloaf I have ever had and it is simple to make! A little note - You can use any mixture you like for the meatloaf itself.

Provided by Little Italian Prin

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef (or any meatloaf mix you like!)
2 eggs
1/2 cup breadcrumbs
2 tablespoons italian seasoning
1/4 cup chili sauce
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic (powder or salt)
1/4 cup chopped onion
8 -12 ounces cooper sharp cheese (I like the sharp cheeses, alter depending on your own taste)
1 frozen chopped spinach
1 (8 ounce) can tomato paste

Steps:

  • Preheat Oven to 350 degrees.
  • Mix meatloaf ingredients in a large bowl.
  • Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
  • Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter).
  • Microwave frozen spinach according to package information, then drain.
  • Place spinach on top of cheese making sure to leave perimeter empty.
  • Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
  • After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
  • Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland).
  • Bake covered for about 35 - 45 minutes or until desired temperature.

Nutrition Facts : Calories 636, Fat 39.4, SaturatedFat 19.6, Cholesterol 242.4, Sodium 2404.2, Carbohydrate 27, Fiber 4.6, Sugar 10.5, Protein 43.3

CHEESY SPINACH-STUFFED MEAT LOAF



Cheesy Spinach-stuffed Meat Loaf image

For an extra special treat for supper, try this meatloaf. The combination of spinach and cheese makes it fancy enough to serve to guests.-National Livestock and Meat Board

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds ground round
3/4 cup soft bread crumbs
1/4 cup egg substitute
1 teaspoon salt
1/8 teaspoon pepper
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
TOPPING:
3 tablespoons ketchup
1/4 cup shredded low-fat mozzarella cheese

Steps:

  • In a large bowl, lightly combine meat loaf ingredients. On a waxed paper, pat into a 14x10-in. rectangle. , In a small bowl, combine filling ingredients. Spread over rectangle, leaving 3/4 in. around edges. Starting with a short end, roll up jelly-roll fashion. Press meat mixture over filling at both ends to seal. Place loaf, seam side down, on a rack in a roasting pan. , Bake, uncovered, at 350° for 1 hour. Spread with ketchup; bake for 15 minutes longer. Sprinkle with cheese; let stand a few minutes. Cut into 1-in. thick slices.

Nutrition Facts :

GREEK MEATLOAF WITH FETA



Greek Meatloaf With Feta image

Oregano, garlic and feta cheese brings a ho-hum dish to new heights. Serve with Lemon Potatoes and Greek Salad.

Provided by Chef Dee

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
2 tablespoons ground oregano
2 teaspoons garlic powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup finely crushed cracker
1 cup crumbled feta cheese
1/2 cup milk
2 eggs

Steps:

  • In a large bowl, stir the spices and crushed crackers into the ground beef.
  • Stir the eggs into the milk, stir into meat mixture.
  • Mix in the feta cheese and press into a 9x13 pan.
  • Cover loosely with foil.
  • Bake for 30 minutes,at 350, drain.
  • Resume baking without foil for 15 minutes or until done.

Nutrition Facts : Calories 370.5, Fat 25.2, SaturatedFat 10.6, Cholesterol 148.8, Sodium 530.9, Carbohydrate 7.8, Fiber 0.3, Sugar 1.2, Protein 26.6

SPINACH - STUFFED MEATLOAF



Spinach - Stuffed Meatloaf image

This is a great tasting meatloaf that adds that important iron to your diet. This recipe was originally from the cookbook 1,000 Low Fat recipes by Terry Golson The preparation time does not include the resting time in the fridge. I like to get it ready the day before and then just pop it in the oven an hour before dinner.

Provided by Bergy

Categories     Cheese

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
2 egg whites
1 cup fresh soft breadcrumbs (white or whole wheat)
salt & pepper
1 shallot, minced
2 cloves garlic, minced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 (10 ounce) package frozen chopped spinach, thawed and very well squeezed
3/4 cup lowfat mozzarella cheese, grated
1/8 teaspoon ground nutmeg
1/4 cup ketchup (optional)

Steps:

  • Mix together the beef, egg whites, breadcrumbs salt& pepper, shallots garlic, worcestershire sauce& oregano.
  • Use your hands to really combine the mixture.
  • After you have squeezed as much moisture as you can from the spinach combine it with the cheese, nutmeg& season with salt& pepper.
  • On a piece of plastic wrap or wax paper spread out the meat mixture in a rectangle apprx 12 x 8".
  • Spread the spinach mixture on top leaving apprx 1/2" clear all around the meat edges.
  • Using the paper (plastic) to help roll up the loaf starting from the 8" side.
  • Press gently as you go to make sure you have a firmly rolled loaf.
  • Press the outside edges together.
  • Tightly wrap the meatloaf in plastic wrap (or wax paper) and refrigerate for at leat an hour (I make the loaf the day before and leave it rolled in the fridge over night to be baked the next day).
  • Place the meatloaf on a roasting rack in a roasting pan and bake in a 350F oven for 1 hour.
  • If you are using the ketchup spread it on top of the loaf before putting it in the oven.

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