TURKEY MEATLOAF WITH SPINACH PESTO

Turkey Meatloaf with Spinach Pesto pairs lean and mildly flavored ground turkey breast with robust Kalamata olives, Parmesan cheese and garlic. Whole-grain oats in place of cracker or bread crumbs from refined flour add fiber and make slicing easier.

2 cups salad spinach, packed (about 2 1/2 ounces)
1/4 cup plus 1 tablespoon shredded Parmesan cheese
1/4 cup prepared pesto
1/4 cup chopped, pitted Kalamata olives
1 1/2 pounds ground turkey breast
1 egg white, lightly beaten
3/4 cup Quaker oats (quick or old fashioned, uncooked)
1 teaspoon finely chopped garlic
1 to 1 1/2teaspoons salt
1/3 cup 1% lowfat milk
1/8 to 1/4 teaspoon pepper

Preheat oven to 350 degrees F. Spray large shallow roasting pan with cooking spray.

Process spinach in food processor with knife blade until coarsely chopped. Remove and reserve 3/4 cup spinach. Add pesto to remaining spinach and process until smooth, stopping to scrape the bowl once. Refrigerate spinach-pesto mixture.

In large bowl, combine reserved spinach, ground turkey, oats, milk, 1/4 cup cheese, olives, egg white, garlic, salt and pepper; mix well. Shape turkey mixture into 8 x 4-inch loaf; place in prepared pan.

Bake 1 hour or until center of loaf registers 170 degrees F on an instant-read thermometer.

Transfer meatloaf to carving board; drizzle top of meatloaf with 1 tablespoon spinach pesto and sprinkle with remaining 1 tablespoon cheese. Let rest 5 minutes before slicing.

Serve with remaining spinach pesto.

Servings: 6
Source: Quaker Oatmeal