Recipe: Spinach Stuffed Turkey Oat Loaf (using ground turkey, serves 2 or 3)

SPINACH STUFFED TURKEY OAT LOAF

2 tablespoons chopped onion
1/2 cup coarsely chopped mushrooms
5 ounces frozen chopped spinach -- thawed and drained
1 teaspoon Italian seasoning blend, crumbled, divided use
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
8 ounces ground turkey breast
3/8 cup uncooked oats
1/4 cup 2% low-fat milk
1 tablespoon egg beaters 99% egg substitute
1/8 teaspoon salt
1/8 teaspoon ground black black pepper
1 tablespoon pesto sauce

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 and half the herbs; mix well. Set aside to cool.

In a zip lock bag, combine turkey, oats, milk, egg, the remaining herbs, the parmesan, salt and pepper; knead the bag to mix the ingredients lightly but thoroughly.

Add the grated cheese to the spinach mixture. Toss to mix.

Spray a 14-inch piece of waxed paper. Transfer the turkey mixture to the paper. Spread into a rectangle to the length of a loaf pan and three times as wide. Spread to an even thickness. Spread the spinach mixture lengthwise down center of turkey. Roll the waxed paper to help wrap the turkey around the spinach.

Transfer to a sprayed loaf pan. Press the seal (along the top) together and spread pesto sauce along the seam.

Bake 40 minutes at 375 degrees F or until thermometer registers 165F and/or juices show no pink color. Let stand 5 minutes before slicing.

Makes 12 ounces, 2 servings (6 ounces each) or 3 servings (4 ounces each)
Adapted from source: Quaker Oats