pound ground turkey
cup Prego® Traditional Italian Sauce
cup Italian seasoned bread crumbs
medium onion, finely chopped (about 1/2 cup)
tablespoon grated Parmesan cheese
teaspoon fennel seeds
ounce (1 package) frozen spinach, thawed and well drained
cup shredded low-fat mozzarella cheese
Heat the oven to 350°F. Spray an 8-inch loaf pan with vegetable cooking spray.
Thoroughly mix the turkey, 1/4 cup sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in a large bowl.
Press half the turkey mixture into the pan. Press a 1-inch indentation down the center of the turkey mixture.
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.
Bake for 45 minutes. Spoon the remaining sauce over the meatloaf.
Bake for 15 minutes or until the meatloaf is cooked through. Let stand for 10 minutes before slicing.
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.