Spinach-Stuffed Turkey Meatloaf

Ingredients

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

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Lightly grease a medium skillet with cooking spray and place over medium-low heat. Cook and stir mushrooms and onion in the hot skillet until onion is tender, about 4 minutes. Remove from heat.
3. Add spinach, 1/4 cup mozzarella cheese, and Parmesan cheese; mix well and set aside.
4. Combine turkey, oats, milk, egg white, Italian seasoning, salt, and pepper in a large bowl; mix lightly but thoroughly.
5. Spoon 2/3 of the turkey mixture lengthwise down the center of an 11×7-inch glass baking dish. Form a deep indentation down the middle of turkey mixture; fill indentation with spinach mixture.
6. Top with remaining turkey mixture, forming a loaf. Seal the edges to completely enclose spinach filling.
7. Bake in the preheated oven until the juices run clear and an instant-read thermometer inserted into the meat reads 165 degrees F (75 degrees C), 30 to 35 minutes.
8. Sprinkle meatloaf with remaining 1/4 cup mozzarella cheese. Continue baking until cheese melts, 1 to 2 minutes. Let rest for 5 minutes before slicing.