Spinach-Stuffed Turkey Meat Loaf
By: Williams Sonoma
High in Protein- Good source of fiber
¾ teaspoon canola oil
3 slices white bread, crusts removed and bread torn into 1 inch pieces
¼ cup milk
1lb ground turkey (white) meat
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg white
For the stuffing:
1lb fresh spinach or 8oz frozen chopped spinach
½ Tablespoon extra-virgin olive oil
2 green onions, tender green tops only, chopped
1 large egg white
Freshly ground black pepper
¼ cup grated Romano cheese
2 cups Spicy Tomato Sauce (recipe follows)
½ teaspoon grated orange zest
Line a baking sheet with foil, leaving at least 1 inch hanging over the long edge on both sides. Brush the foil with ½ teaspoon canola oil.
In a bowl, using a fork, mash the bread with the milk until the milk is fully absorbed. Squeeze the bread to eliminate excess milk. In another bowl, using a fork, combine the turkey, mustard, oregano, ½ teaspoon salt, and 1/8 teaspoon pepper. Add the soaked bread and egg white and mix until creamy, 2-3 minutes. Spread in the prepared pan to make an even layer. Cover the pan with plastic wrap. Refrigerate for 1-3 hours.
Preheat oven to 350 degrees.
To make the stuffing, if using fresh spinach, rinse carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain the leaves briefly in a colander and transfer to a large saucepan with only the water that clings to them. Place over medium-high heat, cover and cook, turning the leaves 2 or 3 times, until wilted and still slightly firm to the bite, about 4 minutes. Drain and chop finely. Squeeze the spinach with your hands to remove about half of the moisture. If using frozen spinach, cook according to package directions, let cool, and squeeze out.
In a nonstick frying pan over medium-high heat, warm the olive oil. Add the spinach, pulling it apart to eliminate any clumps. Stir in the green onions and cook, stirring occasionally, until the onions are wilted and the spinach is dry and fluffy, 5-6 minutes. Remove from the heat and let cool to room temperature. Stir in the egg white and season generously with pepper.
Remove the plastic wrap from the meat. Spread the stuffing evenly over the meat, leaving a 1 inch uncovered border on all sides. Sprinkle with cheese evenly over stuffing. Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining ½ teaspoon canola oil and center it on the pan.
Bake the meat loaf, uncovered, until the center reads 160 degrees, about 1 hour. Let rest for 15 minutes. In a saucepan over medium heat, combine the tomato sauce and orange zest and heat until hot. Spoon ½ cup of the sauce onto each plate. Cut the meat loaf into 4-5 slices. Place in the center of the sauce and serve.
Makes 4-5 servings
Spicy Tomato Sauce:
1 teaspoon freshly ground white or black pepper
½ teaspoon freshly grated nutmeg, or a pinch of dry nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
2 Tablespoons extra-virgin olive oil
1 ½ cups finely chopped yellow onion
1 clove garlic, minced
1 can (28oz) whole plum (Roma) tomatoes with juice
1 can (28oz) chopped tomatoes with juice
2 cups tomato sauce
In a small bowl, stir together the pepper, nutmeg, ginger, and cloves. Set aside.
In a large Dutch oven or other deep, heavy pot over medium-high heat, warm the olive oil. Add the onion and sauté until beginning to soften, about 4 minutes. Reduce the heat to medium-low, cover, and cook the onion until it releases its juices, about 5 minutes. Stir in the minced garlic.
Add the plum tomatoes and their juice. Using a wooden spoon, break up the tomatoes into 1 inch chunks. Add the chopped tomatoes and their juice and the tomato sauce, and then stir in the spice mixture. Raise the heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce has the thickness of tomato puree, 15-20 minutes.
Remove from the heat and use immediately, or let cool, cover, and refrigerate for up to 1 week or freeze for up to 2 months.
Makes about 3 quarts
