Stuffed with spinach, cheese and sour cream, this turkey meatloaf is tasty and an excellent non-red meat version of an old American favorite.
Preheat oven to 450 degrees
- 1 pound ground turkey
- 1 cup finely chopped onion (dry onions work also)
- 1/2 cup unseasoned dry breadcrumbs
- 1/2 cup finely chopped red bell pepper
- 2 eggs
- 2 tablespoons bacon bits (we never used that ourselves – sounds good though)
- 1 teaspoon dried thyme leaves
- 1/2 Tsp salt
- 1/ Tsp black pepper
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry or one pkg of fresh organic spinach – wilted.
- 1/3 cup sour cream
- 1/3 cup shredded Swiss cheese (I have used jack as well)
Combine turkey, onion, bread crumbs, peppers, eggs, bacon bits, thyme, S&P, mix well. Typically, I take the spinach and put into a pan of water and heat on the stove to wilt a little, because I use fresh spinach. Either fresh or frozen will work.
In a separate bowl combine the spinach, sour cream, and cheese.
Build the base of loaf with a hollow and fill will spinach cheese and cream mixture.
Use rest of meat mixture to cover.
Bake about 50 minutes.
This recipe is great to improvise and you’ll find it easy to make your own version! I have used fresh spinach, fresh thyme and also different types of cheeses. I always try for organic products, but do what works best for you and your budget. Experiment and enjoy! – Nancy
Loaves - Ready to Fill
Mixing the filling for the turkey meagloaves
Filling the Meatloaves (shown one filled and topped, one just filled and ready for the top).
Two Turkey Meatloaves topped with catchup and ready to bake
This version is also great for that meatloaf sandwich the next day!
