This probably isn't like the traditional meatloaf you've always had or the usual turkey meatloaves that turn out dry and sort of bland. Instead, this Turkey-Parmesan-Spinach Roll comes out moist, full of flavor, and loaded with good things! The secret to keeping the meatloaf mixture moist is ricotta cheese (low-fat is fine). Rolled inside the loaf is spinach and mozzarella cheese, and tomato sauce and shredded Parmesan cheese top the turkey loaf. You can make your own tomato sauce or just use a jar of prepared sauce. Either will work fine. We like the turkey roll with spaghetti or other pasta. A salad and fresh bread also make great additions, especially if you're serving guests. Enjoy!
Turkey-Parmesan-Spinach Roll -- Serves 6
3/4 cup of chopped onion (1 medium)
1 tablespoon of chopped garlic
2 teaspoons of Italian herb seasoning
1/4 teaspoon of pepper
3/4 cup of ricotta cheese
1 large egg
1/2 teaspoon of salt
16-24 ounces of lean ground turkey (90-93 percent lean)
1/2 cup of seasoned panko bread crumbs
3-4 cups of fresh spinach
1 1/2 cups of shredded mozzarella cheese, divided
24 ounces of tomato sauce (jarred or homemade)
2-3 tablespoons of shredded Parmesan or Italian blend cheese
Spritz a casserole dish with non-stick cooking spray and preheat the oven to 350 degrees. Put the onion and a tablespoon of water in a large microwave-safe bowl and microwave them for about 2 minutes or until the onion softens a bit. Stir in the chopped garlic and let the mixture sit for a minute or two to soften the garlic. Stir in the Italian seasoning, pepper, ricotta, egg, and salt. Add the ground turkey and stir it into the mixture. Mix in the panko bread crumbs until thoroughly combined. Put a large piece of waxed paper, plastic, or parchment paper on the counter (large enough so you can pat out the mixture into a rectangle about 8- x 12-inches). Dump the meat mixture onto the paper and, with your hands, pat it out into a rectangle about 3/4-inch thick. Sprinkle the spinach evenly on top of the rectangle and then sprinkle one cup of the mozzarella on top of the spinach. You can press the spinach/mozzarella down into the meat mixture just a little to help it stay put. Using the paper to help you, and starting at one end of the rectangle (the short end usually works best), roll up the meat into a cylinder, enclosing the spinach/mozzarella--like a jellyroll, but a savory one! Again, using the paper to help, transfer the meat roll to the prepared dish and place it, seam-side down, into the dish. Pour the tomato sauce over and around the turkey roll. Bake the turkey roll for 50-60 minutes or until it reaches an internal temperature of at least 165 degrees. Sprinkle on the remaining mozzarella and shredded Parmesan cheese and return the turkey roll to the oven for 5-10 minutes more or until the cheese melts. Let the turkey loaf stand for at least 10 minutes before serving it for neater slices.
