Meatloaf Recipe Boston MA

The following article offers some tips for cooking tasty meatloaf.

Local Companies

South East Market
(617) 426-4769
210 Harrison Ave
Boston, MA
Alves Market
(617) 265-8783
77 Stoughton St
Boston, MA
Morales Market
(617) 236-1366
682 Tremont St
Boston, MA
Savenor's Market
(617) 723-6328
160 Charles St
Boston, MA
Sagarino's
(617) 357-8855
106 South St
Boston, MA
Symphony Market
(617) 536-6882
1130 Boylston St
Boston, MA
Imported Foods
(617) 482-8496
27 H St # 29
Boston, MA
Jaqueln Grocery Store
(617) 569-8306
129 London St
Boston, MA
Meatland Jamaica Plain
(617) 524-2428
306 Centre St
Boston, MA
7-Eleven
(617) 262-1212
261 Dartmouth St
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.

author: Saimi Rote Bergmann