Florentine Turkey Meatloaf

  • Prep20 min.
  • Total1 hr. 30 min.
  • serv 6

You'll feel good about serving this comforting, kid-friendly meatloaf, made even better with turkey, spinach and low-fat mozzarella cheese.

POSTED IN: Dinner, Popular, Tomato Sauce


  • 1 1/4

    pound ground turkey

  • 1

    cup Prego® Traditional Italian Sauce

  • 1/2

    cup Italian seasoned bread crumbs

  • 1

    medium onion, finely chopped (about 1/2 cup)

  • 2

    eggs, beaten

  • 2

    tablespoon grated Parmesan cheese

  • 1/2

    teaspoon fennel seeds

  • 10

    ounce (1 package) frozen spinach, thawed and well drained

  • 3/4

    cup shredded low-fat mozzarella cheese


    • 1

      Heat the¬†oven to 350¬įF.¬† Spray an 8-inch loaf pan with¬†vegetable cooking spray.

    • 2

      Thoroughly mix the turkey, 1/4 cup sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in a large bowl.

    • 3

      Press half the turkey mixture into the pan.  Press a 1-inch indentation down the center of the turkey mixture.

    • 4

      Stir the spinach and mozzarella cheese in a medium bowl.  Spoon the spinach mixture into the indentation, mounding in the center.  Press the remaining turkey mixture over the filling, pressing the edges to seal.

    • 5

      Bake for 45 minutes. Spoon the remaining sauce over the meatloaf.

    • 6

      Bake for 15 minutes or until the meatloaf is cooked through.  Let stand for 10 minutes before slicing.

made with


Easy Substitution: If you don't have cooking spray, try parchment paper. The quickest way to line an 8-inch loaf pan is to cut 1 (5-inch) sheet of parchment and 1 (8-inch) sheet of parchment. Place these sheets into the pan, criss-crossing at the center. Trim any excess parchment that extends above the edge of the pan.