Florentine Turkey Meatloaf

September 22, 2008 at 9:27 am (Uncategorized) (, , )



We made this last week, I needed something that I could throw in the oven and not pay attention to for a few since DH and I were helping a friend out.

Florentine Turkey Meatloaf
Adapted from …and a cookie for dessert.


2 pounds ground turkey
1/2 cup ketchup, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs (or 1 egg and 2 egg whites), slightly beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. Line loaf pan with foil. (I have a “fancy” loaf pan that has two sections and drains the fat out. I line the bottom pan to catch all the fat and keep my pan nice and clean. It was a wedding gift, at first I thought that it was strange, but now I love it!)
  3. Combine ground turkey, 1/4 cup ketchup, bread crumbs, onion, eggs, Parmesan cheese, and fennel seed in medium bowl.
  4. Press half of the turkey mixture into the foil-lined pan.
  5. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.
  6. Toss the spinach and mozzarella cheese together. Spoon the mixture into the indentation, mounding it into the center.
  7. Press remaining turkey mixture evenly over top, sealing edges.
  8. Bake 60 minutes (mine took a little longer). Spoon remaining ketchup over meat loaf (I also added a bit of cheese). Bake 15 minutes longer.
  9. Let stand 10 minutes and enjoy!

DH and I liked it, but the spinach/cheese mixture in the middle was dense. I love spinach, but it was almost too much, not in terms of quantity but with how “solid” it was. If anyone has any suggestions for some way to make it lighter or more airy spinach in the middle I would love to hear!


1 Comment

  1. Lisa said,

    This looks so good!!!

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