Monday, March 7, 2011

Stuffed Turkey Meatloaf

I was more excited to cut into this thing and see how it looked than I was to eat it.  Kam thought I was nutzo, but hey, I'd never stuffed a meatloaf before!  And, not only did it look awesome, but it tasted just as good as it looked!  Double bonus!

What you'll need:

For the Loaf:
1 package extra lean ground turkey
4 medium mushrooms sliced
1/2 onion chopped
1 egg
1 clove garlic
1/2 cup white wine
2 teaspoons mushrooms gravy mix from packet
1/2 cup bread crumbs (I used Italian Seasoned)
1 cup baked potato chunked (Optional. I had it left over from the filling from the hollowed out potato breakfast)

For the Filling:
1/2 cup frozen spinach after water is squeezed out (I only had fresh on hand, so I steamed it for 5 minutes, ran it under cold water, then squeezed and pressed it into a fine mesh strainer until all the water was out. Same end product.)

3/4 cup feta
1/2 cup ricotta

Pre heat oven to 350.
First, place onions and mushrooms into a medium skillet over medium high heat, add wine and a splash of olive oil and saute until everything is nice and tender and all liquid has reduced.  Add garlic and saute for another minute or until garlic is nice and fragrant.  Remove from heat and place into a large bowl.  Allow to cool for a few minutes.  Once cool enough, add potato, bread crumbs, egg, pepper and gravy. Mix with a fork until evenly combined.  Add turkey.  I mixed this everything together with my hands, use whatever tool you prefer, just make sure it's well combined.

In a smaller bowl, combine spinach, feta, and ricotta. Set aside.

Grab your favorite loaf pan and spray with cooking spray so you loaf will come out easy and not fall apart.  Place half of you loaf meat in pan and press down, working meat up the sides about 1/2 inch and flat in the middle to form a moat for filling.  Next, scoop filling into center, and spread out evenly.  It's ok if its a little heaped.  Next pile the remaining meat on top and evenly distribute to cover filling.  Make sure you take you time pushing the meat around the edges to try and seal the two halves together.  This well help you remove the loaf from the pan without it falling apart. Cover with tin foil and place in oven for 40 minutes, then remove foil and continue baking for about another 20 or until meat is fully cooked.

Remove from oven and let set for about 5 minutes.  Use your favorite method to remove the loaf from the pan.  I ran a knife around edges to loosen it, then was able to place my hand over loaf and quickly flip the pan over so the loaf was in my hand, then set the loaf on a cutting board.  Done. Slice into 1 inch pieces and serve with some steamed veggies and a salad, or a baked potato, or whatever you feel like.

This thing turned out awesome.  I was thinking that beef meatloaf filled with sautéed mushrooms and onions would be heavenly too.  Enjoy!

(Update: Had the left overs tonight, better the second day!!)

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