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Ingredients

1 cup coarsely chopped mushrooms ¼ cup chopped onion 1 (10 ounce) package frozen chopped spinach, thawed and drained ½ cup shredded part-skim mozzarella cheese, divided ¼ cup grated Parmesan cheese 1 pound 99%-lean ground turkey breast ¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked) ½ cup fat-free milk 1 egg white, lightly beaten 1 teaspoon dried Italian seasoning blend ½ teaspoon salt ¼ teaspoon black pepper

Nutrition Info

192.2 calories carbohydrate: 11.3 g cholesterol: 63.9 mg fat: 3.9 g fiber: 2.3 g protein: 27.9 g saturatedFat: 1.9 g servingSize: - sodium: 397.1 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Heat oven to 375 degrees F. Lightly spray medium skillet with cooking spray.
Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender, remove from heat.
Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese, mix well. Set aside.
In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper, mix lightly but thoroughly.
Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish.
Form a deep indentation down middle of turkey, fill indentation with reserved spinach mixture.
Top with remaining turkey, forming a loaf.
Seal edges to completely enclose spinach filling.
Bake 30 to 35 minutes or until thermometer registers 170 degrees F and juices show no pink color.
Remove from oven, sprinkle with remaining mozzarella cheese.
Return to oven 1 to 2 minutes or until cheese melts.
Let stand 5 minutes before slicing.

6 servings

This turkey meatloaf is filled with a spinach-mushroom mixture and topped with shredded mozzarella cheese for a delicious weeknight meal.