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Feta and Spinach Stuffed Turkey Meatloaf

This lighter version of meatloaf is made with turkey, sweet potato, and ricotta stuffed with a feta spinach mixture and topped with a cranberry barbecue sauce. A healthy and soon to be favorite addition to your weeknight dinner lineup!

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 9 x 5-inch loaf pan

Serves: 6 – 8

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Ingredients

Meatloaf:

  • 2 tablespoons olive oil
  • 1 large white onion, finely chopped
  • 4 large cloves garlic, minced
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed of excess moisture
  • 1 (5-ounce) container Frigo® Crumbled Feta Cheese, divided
  • 3 tablespoons chopped sun-dried tomatoes or sun-dried tomato pesto
  • 2 tablespoons red wine vinegar
  • 3 large eggs, divided
  • 2 pounds ground turkey or chicken
  • ¾ cup mashed sweet potatoes
  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Cranberry Barbecue Sauce:

  • 1 (14-ounce) Whole Berry Cranberry Sauce
  • 1 cup BBQ Sauce

Directions

Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray.

Heat olive oil in a sauté pan over medium-high heat. Add onion and sauté for 4 minutes or until it becomes translucent then reduce the heat to low and add the garlic. Sauté garlic, stirring frequently, and cook for about 2 minutes. Divide mixture. Scrape half into a bowl and add spinach to the remaining mixture in the sauté pan and cook until most of the moisture has evaporated.

Let cool slightly then stir in ½ cup of Frigo® Crumbled Feta Cheese, sun-dried tomatoes, red wine vinegar, and one egg. Set aside.

To bowl with onions, add ground turkey, sweet potatoes, Frigo® Whole Milk Ricotta Cheese, Italian seasoning, salt, black pepper, and remaining two eggs, and mix well.

Place half of the meat mixture in the loaf pan and press in a small well down the center. Mound spinach mixture in the well. Top with remaining ground turkey.

Make the cranberry barbecue sauce in a blender fitted with a blade. Pulse cranberry and barbecue sauce until smooth.

Top meatloaf with ¼ – ½ cup sauce and bake for 50 minutes or until a thermometer inserted in the center registers 165°F. Remove from the oven and allow it to rest 5-8 minutes before slicing.

Serve with remaining cranberry barbecue sauce and Frigo® Crumbled Feta Cheese.

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