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Turkey Loaf Hero Sandwiches

Loaf:
1 1/2 pounds ground turkey breast
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup quick oats
1 small onion, chopped
1 large carrot, shredded
1 large egg, lightly beaten
1/3 cup milk

1 teaspoon minced garlic
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Sandwiches:
Italian vinaigrette dressing - divided use
8 French or hero rolls, split horizontally
8 slices provolone, mozzarella, Monterey Jack cheese or Swiss, cut in half diagonally
2 medium tomatoes, sliced
1 medium green bell pepper, cut into strips

1. Heat oven to 350°F (175°C).
2. For Loaf: In large bowl, combine all loaf ingredients; mix lightly but thoroughly. Shape into 9 x 5-inch loaf in 13 x 9-inch baking pan or on rack of broiler pan.
3. Bake 1 hour or until thermometer registers 170°F and center is no longer pink. Let turkey loaf stand about 5 minutes before slicing. (Or, cover and refrigerate meatloaf until ready to use.)
4. For Sandwiches: Drizzle about 2 tablespoons dressing onto cut sides of each bread roll. Layer with meatloaf slices, cheese, tomatoes and bell pepper strips on roll. Serve.

Makes 8 servings.

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