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
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.