Mediterranean Meatloaf

Makes 8 servings

• 1/4 cup sun-dried tomatoes (about 1 oz)
• 10 oz package frozen chopped spinach, thawed and drained
• 1/2 cup chopped onion
• 1/4 cup crumbled feta cheese
• 1 1/2 lbs ground turkey breast
• 1 cup oats (quick or old fashioned), uncooked
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt (optional)
• 1/4 tsp ground black pepper
• 1/2 cup milk

1. Heat oven to 400°F.  Soften tomatoes according to package directions; coarsely chop and set aside. 
2. In small skillet, cook spinach and onion over low heat 4-5 minutes or until onion is tender.  Remove from heat; cool slightly.  Stir in cheese; set aside. 
3. In large bowl, combine turkey, oats, garlic powder, oregano, salt if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly.  Shape 2/3 of turkey mixture into 9×6″ loaf in 13×9″ baking dish.  Make a deep indentation down center of turkey mixture, leaving about 1 1/2″ around edges of loaf; fill with spinach mixture. 
4. Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal.  Bake 30-35 minutes or until juices run clear when pierced with fork.  Let stand 5 minutes before slicing.