Chicken Or Turkey Spinach Loaf Recipes

TURKEY MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• Place spinach in a microwave-safe bowl. Defrost in the microwave for about 5 minutes. Let rest. Once cooled place spinach in a double layer of paper towels and squeeze out all of the excess liquid possible.
• To a large mixing bowl, add the ground turkey, spinach, milk, bread crumbs, onion soup mix, 1 1/2 cups cheese, egg, Worcestershire sauce, bell pepper, garlic powder, salt, and pepper. Mix everything together until well combined.
• Spray an 8-inch x 8-inch glass baking dish with non-stick cooking spray.
• Put the turkey mixture in the pan and spread it into an even layer.
• Sprinkle the remaining 1/2 cup of cheese on top of the meatloaf. Pour the tomato sauce on top of the cheese, and sprinkle the diced onion on top of the tomato sauce.
• Bake for 1 hour. If the top of your meatloaf begins to brown too quickly, carefully place a piece of foil over the top and secure loosely.
• Remove meatloaf from the oven and let cool for 10 minutes before cutting into 6 slices.

CHICKEN AND SPINACH MEATLOAF

Steps:

• Preheat the oven to 375 degrees. Spray a 1 pound loaf pan with cooking spray, set aside.
• In a large mixing bowl, combine all the ingredients, the chopped, thawed and dried spinach through the ground chicken. Gently fold the ingredients together to combine.
• Mix in the beaten egg, Italian seasonings, tomato paste, salt and ground black pepper. Fold into the ground chicken mixture. Slowly add in the bread crumbs until the mixture will hold together and feels drier to the touch- the mixture will be somewhat sticky, but firm. You may not need the whole cup of bread crumbs.
• Put the mixture into the prepared loaf pan and place the loaf pan onto a baking sheet (to catch any spills). Place in the preheated oven and bake for about 1 hour, checking and rotating the loaf pan every 20 minutes.
• The meatloaf is done with a) an instant read meat thermometer reaches 180 degrees or b) the meatloaf appears browned on the top and when pierced with a knife the juices run clear and it feels firm and dense.
• Allow the meatloaf to cool in the pan for at least 20 to 30 minutes before serving so the juices can redistribute into the meatloaf and so it can "set-up".
• Allow the meatloaf to cool in the pan for at least 20 to 30 minutes before serving so the juices can redistribute into the meatloaf and so it can "set-up". To serve, turn loaf pan upside down and remove from pan. Slice and top each slice with your favorite tomato sauce concoction or with spicy ketchup.

SLIMMED DOWN TURKEY SPINACH MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F.
• Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together.
• Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes.
• For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl.
• Slice the meatloaf and serve it with the tomato salad.

SPINACH STUFFED TURKEY MEATLOAF

Steps:

• 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.

CHICKEN AND SPINACH LOAF

Steps:

• Lightly grease an 8cm x 26cm loaf tin and line the base and sides with baking paper. Lightly grease the paper.
• Combine the chicken, breadcumbs, cooked rice, egg, crumbled stock cube, chives and basil in a mixing bowl, mix well until all the ingredients are combined, and set aside.
• TO MAKE THE FILLING: over a moderate heat, panfry the bacon pieces and chopped garlic in a small (preferably non-stick) sauté pan until the bacon pieces are beginning to crisp and the garlic to soften (about 2 minutes).
• Drain the thawed spinach in a small strainer, and then squeeze a handful at a time to remove as much mositure as possible.
• In a mixing bowl, combine the bacon, garlic and spinach with the other ingredients: the stale breadcrumbs, cheddar and feta. Mix well until all the ingredients are combined.
• ASSEMBLING THE LOAF: spread half the chicken mixture evenly over the base of the loaf pan.
• Press the filling - the spinach mixture - evenly over the chicken mixture.
• Top the spinach mixture by pressing the remainder of the chicken mixture evenly over it. (The mixture will probably reach the top of the pan.).
• Bake in a moderate oven for about 45 minutes or until cooked through.
• Serve with a salad or your favourite side dish, and your favourite sauce.