Stuffed Turkey Meatloaf

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Meatloaf is considered a traditional Bavarian dish, although it bears the distinctly English name "meatloaf" (literally meaning "meat loaf"), and the British still claim the historical origins of the recipe. Today, this dish is beloved in many countries and is popular in Russia as well, beloved by cooks for its simplicity and versatility. This recipe offers a rather unusual take on the dish. Yes, stuffed meatloaf is hardly a new discovery, but what if you stuff it with a side dish, what a surprise?

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.2 kg ground turkey
Vegetable oil for greasing the pan
300 g frozen chopped spinach, thawed and drained
0.5 cup crumbled feta
0.5 cup red jalapeño, seeded and finely chopped
2 tablespoons of yogurt
3/4 cup cold milk
0.5 cups instant corn grits
1 onion, diced
2 eggs
1 tbsp Worcestershire sauce
2 tablespoons chopped parsley leaves
1/4 cup chicken broth
1 teaspoon of salt
1 teaspoon coarsely ground black pepper
250 g tomato sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground turkey, spinach, feta cheese, polenta, tomato sauce, Worcestershire sauce, jalapeno pepper, parsley

Cooking the dish according to the recipe:

Preheat oven to 190°C. Lightly grease a 23cm x 33cm baking dish.
FillingUsing paper towels, squeeze out excess moisture from the spinach. In a medium bowl, combine the spinach, feta, jalapeño, and yogurt.

In a small bowl, combine milk and cornmeal.

In a large bowl, combine the onion, turkey, eggs, Worcestershire sauce, parsley, chicken broth, salt, pepper, and cornmeal. Mix until smooth.
Transfer half of the mixture to a baking dish and shape it into a medium-sized log. Use your fingers to create an indentation in the meat for the filling. It should resemble a canoe. Place the filling in the indentation and top with the remaining filling. Shape into a loaf, making sure the filling is completely covered by the meat. Pour over the meatloaf. tomato sauce.
Bake in the oven for 55-60 minutes, until an internal temperature of 165°F (74°C) is reached. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.