Turkey Meatloaf with Spinach Pesto
Source of Recipe
Internet
List of Ingredients
2 cups salad spinach, packed (about 2 1/2 ounces)
1/4 cup plus 1 tablespoon shredded Parmesan cheese
1/4 cup prepared pesto
1/4 cup chopped, pitted Kalamata olives
1 1/2 pounds ground turkey breast
1 egg white, lightly beaten
3/4 cup Quaker oats (quick or old fashioned, uncooked)
1 teaspoon finely chopped garlic
1 to 1 1/2teaspoons salt
1/3 cup 1% lowfat milk
1/8 to 1/4 teaspoon pepper
Recipe
Preheat oven to 350 degrees F. Spray large shallow roasting pan with cooking spray.
Process spinach in food processor with knife blade until coarsely chopped. Remove and reserve 3/4 cup spinach. Add pesto to remaining spinach and process until smooth, stopping to scrape the bowl once. Refrigerate spinach-pesto mixture.
In large bowl, combine reserved spinach, ground turkey, oats, milk, 1/4 cup cheese, olives, egg white, garlic, salt and pepper; mix well. Shape turkey mixture into 8 x 4-inch loaf; place in prepared pan.
Bake 1 hour or until center of loaf registers 170 degrees F on an instant-read thermometer.
Transfer meatloaf to carving board; drizzle top of meatloaf with 1 tablespoon spinach pesto and sprinkle with remaining 1 tablespoon cheese. Let rest 5 minutes before slicing.
Serve with remaining spinach pesto.
Servings: 6
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