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¬įF.¬† 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.