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Simple Stuffed Turkey Meatloaf with Melty Cheese
I've got to tell you about this fantastic turkey meatloaf that's now a top pick in our house for healthy comfort food. I roll up lean turkey with gooey cheese and some fresh spinach to make something really tasty. There's a zingy glaze on top that makes it extra special, and since it's only 292 calories per serving, you won't feel bad about grabbing another slice.
What Makes This Tasty Recipe Special
- Every bite has amazing cheese and spinach inside
- You get indulgent flavor but in a healthier way
- Kids who hate veggies won't even notice them
- You can tweak the flavors however you want
Basic Meatloaf Components
- Ground Turkey: Go for 93% lean for the right balance of taste and juiciness.
- Cheddar Cheese: Pick whatever type you enjoy for that gooey middle.
- Fresh Spinach: Brings good stuff to your meal and keeps things juicy.
- Mushrooms: Cut them super small and they'll blend right in.
- Ketchup Glaze: Gives our meatloaf that wow factor.
- Breadcrumbs: Holds everything together try oats if you can't have gluten.
Quick How-To Guide
- Get Your Mix Just Right
- Drop your ground turkey into a big bowl. Sprinkle in breadcrumbs and seasonings bit by bit, mixing with your hands until just combined. You only need about 1-2 minutes of gentle mixing. Don't go too long or you'll end up with tough meatloaf stop when you don't see any dry spots.
- Build Your Layers
- Put down a big sheet of parchment and flatten your meat mix into a rectangle about 10x12 inches and half an inch thick. Your hands or a rolling pin work great for evening it out. Now for the good part add spinach leaves all over but leave an inch around the edges. Scatter your cooked mushrooms next, then throw on that yummy cheese layer. Make sure it's all spread out evenly.
- Roll It Up Properly
- Now's when that parchment really comes in handy. Start at the long side and use the paper to help lift and roll the meat mixture like you would a cinnamon roll. Keep it snug as you go so you won't get holes in your spiral. After you've rolled it all up, press those edges and seams tight. This step really matters if you want to keep the cheese from leaking out.
- Add Glaze and Cook
- Move your roll carefully onto a baking sheet with the seam facing down. Brush that tasty glaze all over don't miss any spots. Stick it in your 375°F oven and let it cook for about 45-50 minutes total, or until it hits 165°F inside. You want that glaze to get sticky and maybe see some cheese bubbling out that's the good stuff!
- Wait Then Slice
- When it's done, let it sit on the pan for 10 minutes. This helps everything firm up so you can cut nice slices. If you rush and cut too early, all the juicy goodness will run out. Brush a little more glaze on right before you serve it for extra flavor.
Tricks for Perfect Results
- Turkey Type: Pick fresh lean turkey for the tastiest outcome.
- Light Touch: Don't squish the meat too much or it'll get tough.
- Slow Rolling: Don't rush this step the parchment really helps.
- Sauce Ideas: Play around with different glazes to change things up.
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Quick Twist Ideas
- Go for mozzarella and marinara for an Italian flavor
- Use BBQ sauce instead of ketchup glaze
- Stir everything together if you're in a hurry
- Skip the gluten with alternative ingredients
Keeping Your Leftovers Fresh
This turkey meatloaf tastes awesome the next day too. You can keep it in your fridge for up to 4 days or pop portions in the freezer for 3 months. It's super tasty warmed up or even cold between bread slices for lunch.
Frequently Asked Questions
- → What’s the purpose of parchment?
Rolling is easier, and it stops the meat from sticking.
- → Can you swap the cheese?
Of course! Any type of cheese that melts smoothly works great.
- → Why let it cool before cutting?
Sitting time makes slicing cleaner and simpler.
- → Is prep-ahead an option?
Yes, you can assemble the loaf a day prior and chill it until baking.
- → What’s the point of mushrooms?
They keep the turkey juicy and add some extra flavor.