Meatloaf Recipe Boston MA

Poor maligned meatloaf, the butt of so many jokes.

Done wrong, meatloaf looks and tastes like it belongs in the dog dish.

But done right, it’s homey, flavorful, economical and, in the case of this spinach-stuffed loaf, even pretty.

Beginning cooks should not be intimidated by the ingredient list -- the only unusual item is the sun-dried tomatoes. Just rehydrate by soaking in hot water or according to the package directions.

Because it’s made with ground turkey, oats and spinach, this meatloaf is lower in fat and higher in nutrition than other recipes. A generous slice is just 160 calories.

Mix the turkey, oat flakes, seasonings and tomatoes, then press about two-thirds of the turkey into a loaf pan. Make a canal down the middle and fill it with a mixture of spinach, onion and feta cheese.  Top the filling with the remaining meat and bake.

Reach Canton Repository food writer Saimi Bergmann at (330) 580-8493 or saimi.bergmann@cantonrep.com.


MEDITERRANEAN MEATLOAF

1/4 cup sun-dried tomatoes (about 1 oz.)
10-ounce package frozen chopped spinach, thawed and drained
1/2 cup finely chopped onion
1/4 cup feta cheese, crumbled
1 1/2 pounds ground turkey
1 cup Quaker oats (quick or old fashioned, uncooked)
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fat free milk

Heat oven to 400. Soften tomatoes according to package directions; set aside.

In medium skillet, cook onion and spinach over low heat 4 to 5 minutes until onion is tender. Remove from heat; cool slightly. Stir in feta; set aside.

In large bowl, combine turkey, oats, garlic powder, oregano, salt, pepper, milk and sun-dried tomatoes. Mix lightly but thoroughly. Put 2/3 of turkey mixture into a 9-by-6-inch loaf pan. Make a deep indentation down the center of turkey, leaving about 1 1/2-inches around edges. Fill with spinach mixture. Top with remaining meat mixture to encase spinach filling.

Bake 30 to 35 minutes or until meat juices run clear. Let stand 5 minutes before slicing. Serves 6.