Turkey-Spinach Meatloaf Roulade
Making a roulade is a fun and interesting twist on plain old turkey meatloaf and is the perfect cure for the mid-week dinner blahs! This colorful roulade would also look lovely on your holiday buffet table. Pairs nicely with lentils, quinoa or roasted veggies...
Ingredients
- Parchment paper
- 1 10 ounce package frozen chopped spinach, defrosted
- 3/4 cup marinara sauce divided (look for a sauce with no added sugar like Muir Glen)
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 1 small yellow squash finely chopped
- 1 clove garlic minced
- 1 pound ground turkey breast I like a combo of 50% white and 50% dark meat
- 1 egg
- 2/3 cup rolled oats ground (in food processor or blender)
- 2 teaspoons stone-ground or Dijon mustard
- 1/2 teaspoon salt
- 1 teaspoon ground dried rosemary
- 1 teaspoon ground dried sage
- 1 teaspoon marjoram
- 1/2 teaspoon kosher salt or to taste
- 1/8 teaspoon freshly ground pepper or to taste
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Using a clean dish towel, squeeze out as much water as possible from spinach. Place spinach in a small bowl; mix in 1/4 cup of marinara sauce. (Reserve the remaining 1/2 cup sauce for a topping.)
- In a medium skillet, heat olive oil over medium-high setting. Add onion, carrot, squash and garlic to skillet; sauté until veggies are softened and lightly browned, about 10 minutes. Set aside to cool.
- In a large bowl, mix together ground turkey, egg, oats, mustard, salt, spices and sautéed vegetables until well combined.
- Place turkey mixture on baking sheet, forming evenly into a 10 x 14-inch rectangle.
- Spread spinach-tomato sauce mixture over the ground turkey layer until it reaches 3/4-inch from all sides.
- Starting at the short end, carefully roll the turkey and spinach layers up jelly roll- style. (using parchment paper as a guide will prevent the meatloaf mixture from sticking)
- Seal the ends of the meatloaf by pinching together with your fingers.
- Spoon the remaining 1/2 cup sauce over the meatloaf.
- Bake for 40 to 45 minutes or until the internal temperature reaches 165 degrees F. Allow meatloaf to rest for 5 minutes.
- With a serrated knife, slice meatloaf into 1/2-inch thick slices.
Notes
Make Ahead and Storage Tips: to save time, this meatloaf can be completely assembled the day before. Cover; refrigerate until baking time. Reheat leftover meatloaf covered at 325 degrees F for about 10 minutes or until heated through. Freezes well for up to 4 months - that is if there are any leftovers!
