- 1 pound ground turkey
- Shredded mozzarella, between 1/4 cup + 1/2 cup, depending on how rich you want your meatloaf. You can also sub in cheddar cheese if you like.
- Kraft parmesan Romano cheese- one half cup
- Applegate turkey bacon, 5 slices browned in a skillet with a little water- it keeps the turkey bacon tender and also ensures that nothing will stick to your pan.
- Italian seasoned bread crumbs- up to 1/2 cup of breadcrumbs can be added, depending on how moist you want your meatloaf or your own dry bread crumbs
- Mrs. Dash Italian salt free seasoning, to taste.
- Minced garlic, if desired, to taste
- 2 cups or more baby spinach
- Two large eggs
- Paul Newman’s Garlic Basil Marinara, or your own homemade marinara sauce or whatever brand you want. You can also use plain tomato puree here and then season it accordingly. About 1/4 cup added to the meatloaf mixture in 1/4 cup added to the top of the cooked meatloaf before serving.
- You’ll need a medium size microwavable casserole dish, preferably stoneware or Pyrex.
- KitchenAid mixer, or heavy duty mixer or a really sturdy wooden spoon to start with.
Friday November 10th 2017.
12:38 p.m. Finished recipe updated 12:54 p.m
Simply mix all the ingredients well together, either by a mixer or by hand with a large heavy wooden spoon or steel spoon with a spatula on the end of it. It makes it easy to scrape it out of the bowl and form into whatever receptacle you want to make it in.. I like a large casserole dish or a round souffle Dish as I used in this recipe that’s microwavable. You can also make this in a standard loaf pan, if desired.
Bake on high in your microwave for 10 to 15 minutes, until a digital thermometer registers at 150 degrees Fahrenheit.
I would suggest checking it at 10 minutes cooking time, and then see how it’s doing, testing with a digital instant read thermometer.
If it hasn’t reached 150 degrees simply just cook a little more.
The temperature test never fails. For turkey it is 150 degrees.