NJC Turkey Meatloaf with Spinach
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 391.1
- Total Fat: 20.5 g
- Cholesterol: 154.0 mg
- Sodium: 761.4 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.2 g
- Protein: 33.7 g
View full nutritional breakdown of NJC Turkey Meatloaf with Spinach calories by ingredient
Introduction
Hmmm...turkey meatloaf! Hmmm...turkey meatloaf!Number of Servings: 4
Ingredients
-
1 large Egg, fresh, whole, raw
0.50 large Onions, raw
2 cup Spinach, fresh
20 oz Jennie-O Lean Ground Turkey
1 tbsp Extra Virgin Olive Oil
4 tbsp French Fried Onions
2 tbsp Cento Tomato Paste
4 serving McCormick Beef Gravy Mix
4 tbsp Barbecue Sauce, Hunt's Original
2 serving bacon, hormel black label bacon lower sodium 2 pcs
Directions
1. Saute the chopped onions in olive oil down to where it has started to caramelize.
2. Next, add the spinach and saute it down until the spinach has reduced considerably. Add the paste near the end of the process and give it a stir until combined. Remove and let the mixture cool.
3. Combine all other ingredients.
4. In a loaf dish, drop half the mixture and pat down, then form a "well" for the spinach.
5. Spread the spinach mixture into the well, then add the rest of the meatloaf mixture.
6. Top with 4 bacon slices.
7. Bake in 350 oven for 1 hour or until the internal temperature of meatloaf is well-done, 165ºF as measured by a meat thermometer. Let stand at room temperature 5 minutes before slicing.
Serving Size: Makes 4 servings or two slices each
2. Next, add the spinach and saute it down until the spinach has reduced considerably. Add the paste near the end of the process and give it a stir until combined. Remove and let the mixture cool.
3. Combine all other ingredients.
4. In a loaf dish, drop half the mixture and pat down, then form a "well" for the spinach.
5. Spread the spinach mixture into the well, then add the rest of the meatloaf mixture.
6. Top with 4 bacon slices.
7. Bake in 350 oven for 1 hour or until the internal temperature of meatloaf is well-done, 165ºF as measured by a meat thermometer. Let stand at room temperature 5 minutes before slicing.
Serving Size: Makes 4 servings or two slices each