Dinner

Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer is for Dinner.

Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer takes several minutes to prepare.

Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer takes 55 minutes to cook.

Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer makes 12 servings.

The ingredients for Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer are:

2 lbs ground turkey
1 c. breadcrumbs
1 tsp. salt
1 tsp. pepper
3 cloves garlic, minced
1/2 cup onion, diced
1/4 cup celery, finely diced
1 tsp. Italian seasoning
1/2 tsp. basil
1/4 cup parmesan cheese
2 eggs
1/4 tsp. Worcestershire sauce


Filling:
1 cup ricotta cheese (non fat)
1 cup parmesan cheese
1 T. Parsley
1 cup mushrooms, sliced (optional)

Serving Day:
1 cup spaghetti sauce

Here is how you make Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer:

Meat mixture: In a small mixing bowl, mix breadcrumbs, salt, pepper, garlic, onion, celery, Italian seasoning, basil and cheese. Set aside. In a large mixing bowl, break up turkey and make an indentation in the center. Break the eggs into this well; add Worcestershire sauce. With a fork quickly beat the eggs and sauce together in the well. Then mix the meat and eggs together until combined. Pour the breadcrumb mixture into the meat mixture in 2-3 installments, mixing each time until well incorporated. If mixture seems too dry, add a little milk (or beaten egg) to the meat mixture.Filling: In a mixing bowl, combine ricotta cheese, parmesan cheese, and parsley. Mix together and set aside. If using mushrooms: Saute for 3-4 minutes with 1 T. olive oil over medium heat. Remove from heat and cool.To assemble: Divide meat mixture into 4 equal parts. Press 1/4 meat mixture into each loaf pan. Pressing down with your fingers or back of a spoon, create a shallow "ditch" down the middle of the meat mixture. Spread 1/2 of the ricotta filling mixture into each ditch, leaving about a 1 1/2 inch border of meat all around. If using mushrooms, divide and layer over the ricotta filling. Press a second 1/4 meat mixture into each loaf pan, pushing down around the outside edges to help seal in the filling. These two meatloafs maybe frozen at this point.Serving Day:Thaw frozen meatloaf (if frozen). Preheat oven to 350 degrees. Bake meatloaf for 30 minutes, then spoon off any excess grease, if necessary. Pour 1 cup spaghetti sauce on top of the meatloaf and bake for an additional 25-30 minutes. Be careful not to over-bake. Number of Servings: 12Recipe submitted by SparkPeople user KATE--.

The nutritional information for Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 235.7

• Total Fat: 11.2 g
• Cholesterol: 100.3 mg
• Sodium: 663.1 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 1.3 g
• Protein: 23.3 g