Mediterranean Meatloaf

by Meat, Poultry



1/4 cup sun-dried tomatoes
10 ounces frozen spinach ; thawed and drained
1/2 cup onion ; chopped
1/4 cup feta cheese ; crumbled
1 1/2 pounds Ground turkey
1 cup oatmeal
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup skim milk



Heat oven to 400 degrees. Soften tomatoes according to package directions. Coarsely chop and set aside.

In a small skillet, cook spinach and onion until onion is tender. Remove from heat. Cool a bit; stir in cheese; set aside.

In large bowl, combine turkey, oats, garlic powder, oregano, salt, pepper, milk, and sun-dried tomatoes. Mix lightly but thoroughly. Shape 2/3 of the mixture into a 9 by 6 inch loaf in a 13 by 9 inch baking pan. Make a deep indentation down the center of the loaf; fill with the spinach mixture.

Top the loaf with the remaining meat mixture to completly cover the filling. Pinch edges to seal.

Bake 30 – 35 minutes or until juices run clear when pierced with a fork. Let stand 5 minutes before slicing.