Marinara topped heart shaped turkey meatloaves.
Heart-Shaped
Mini Turkey Meatloaf
- 10-ounces frozen spinach,
thawed, chopped (squeezed to drain)
1 cup shredded low-fat cheddar cheese
- 1/2 teaspoon garlic salt,
divided use
- 1/8 teaspoon pepper
- 1 1/2 pounds Shady Brook
Farms™ Ground Turkey Breast, 99% Fat-free
1 (5-ounce) can evaporated skim milk
2 tablespoon minced onion, instant
3 slices bread (soft)
1 large egg
1 cup marinara sauce
- In medium bowl, combine
spinach, cheese, 1/4 teaspoon garlic salt and pepper; mix well.
Set aside.
- In large bowl, combine
remaining ingredients; mix well.
- For mini-loaves, oil four
4-inch heart-shaped pans*. Pat the pans 1/2 full with the meat
mixture, then spoon some of the spinach mixture into the center
of each. Cover each with the remaining meat mixture, making sure
the filling is completely surrounded.
- Bake at 350 degrees F.
for 45 minutes.
- Spoon marinara sauce over
top. Bake 15 minutes more or until no longer pink in the center.
Makes 4 servings.
* A 9-inch heart-shaped
pan may be used, and needs to bake 1 hour before the marinara
sauce is added. Bake 30 minutes more or until no longer pink
in the center.
Nutrition Facts:
Serving size: 14.2-ounces/403.5g, Calories per serving: 443,
Calories from fat 174, Total fat: 19 g,
Saturated fat: 6 g, Cholesterol: 195 mg, Sodium: 785 mg, Carbohydrate:
22 g, Fiber Carbs: 5 g, Sugar Carbs: 7 g, Protein: 45 g.
Recipe and photograph provided
courtesy of Shady Brook Farms, a division of Cargill, Incorporated.
Used with permission.
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