Wilted baby spinach and sauteed leek add a touch of elegance to this moist, lean version of meat loaf. If you can't find Fontina cheese, any mild-tasting, creamy cheese will do, such as Havarti or mozzarella.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Method
In skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened, about 6 minutes. Stir in spinach, garlic, Italian seasoning, salt, pepper and hot pepper flakes; cook, stirring occasionally, until spinach is wilted and no liquid remains, about 3 minutes. Transfer to large bowl; let stand for 10 minutes.Stir in bread crumbs, egg, 1/2 cup of the Fontina cheese and mustard. Add turkey; mix to combine. Shape into 7- x 4-inch (18 x 10 cm) log; place on foil-lined rimmed baking sheet. Brush all over with strained tomatoes. Bake in 375 F (190 C) oven until instant read thermometer inserted into centre reads 165 F (74 C), about 45 minutes. Sprinkle with remaining Fontina cheese; let stand for 10 minutes before slicing.
Change it up - Greek-Style Turkey Meat Loaf: Omit spinach. Replace Italian herb seasoning with dried oregano. Decrease salt to . tsp. Replace Fontina cheese with crumbled feta cheese. Stir in 1/3 cup chopped pitted green olives.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 709 mg
- Sugars 3 g
- Protein 29 g
- Calories 358.0
- Total fat 21 g
- Cholesterol 156 mg
- Saturated fat 8 g
- Total carbohydrate 12 g
%RDI
- Iron 29.0
- Folate 36.0
- Calcium 19.0
- Vitamin A 42.0
- Vitamin C 10.0
