Spinach & Fontina Stuffed Turkey Meatloaf

Do you know what I love about meatloaf?

I love that it’s a total “kitchen sink” recipe. You know, throw everything in except the kitchen sink. Almost every time I make a meatloaf it is different. It depends on what I have left in my fridge, usually at the end of the week. So feel free to change up the veggies in this recipe.

This week, I had some carrots and celery still kicking around from a pot pie I made the other day. I also had half a bag of spinach in the drawer because like a terrible mom, I have been making milkshakes instead of healthy smoothies. I really needed to use up the fontina cheese I had leftover. I was getting nervous it was going to start molding up on me. You might remember I used fontina cheese in the Chicken Valdostana a few weeks ago.

Meatloaf is a great way to sneak veggies in for your picky veggie hating kids.

I know a lot of people sauté their veggies before adding to the meat mixture, but I don’t bother with that. Just make sure you dice your veggies up really small. If you have a food processor

When I make meatloaf out of ground beef I usually form a loaf and cook it on a lined baking sheet so the grease can run off, but since I used lean turkey, I knew there wouldn’t be a ton of grease so I just popped it in a loaf pan

Since there were veggies throughout the meatloaf, I didn’t bother to cook a veggie on the side. I did serve the meatloaf over a big glob of mashed potatoes though. My husband would not be cool with a meatloaf that wasn’t atop a mountain of mashed.

Did I mention the other thing I love about meatloaf? It is what Gordon Ramsay asked me to cook when I had my encounter with him a few years ago. Two years later and I still think of him every time I make a meatloaf.

Spinach & Fontina Stuffed Turkey Meatloaf is how I roll. How do you roll with meatloaf?

Ingredients

• 1 lb ground turkey
• 1 egg, lightly beaten
• 1/2 C whole wheat breadcrumbs, seasoned
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 carrots, finely shred or finely chopped
• 2 celery stalks, finely chopped
• 1 C packed spinach
• 3 oz fontina cheese, cut into cubes or chunks

Instructions

1. Preheat oven to 350.
2. In a large bowl combine egg, breadcrumbs, spices, carrots and celery. Use a fork to mix it all together. Add the turkey to the mixture and combine with your hands to mix in as evenly as possible.
3. Place half the meat mixture in a loaf pan. Place the spinach and cheese on the meat in the pan. Cover the spinach and cheese with the rest of the meat mixture, making sure to seal the sides to avoid cheese melting out.
4. Bake 40 minutes.
5. Allow to sit 5 minute prior to cutting. Serve over mashed potatoes if desired.

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