Ingredients

Total cooking time about 45 minutes

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

Heat oven to 400 F. Soften tomatoes according to package directions; coarsely chop and set aside.
In small skillet, cook spinach and onion over low heat 4 to 5 minutes or until onion is tender. Remove from heat; cool slightly. Stir in cheese; set aside.
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-by-6-inch loaf in 13-by-9-inch baking dish. Make a deep indentation down center of turkey mixture, leaving about 1 1/2 inches around edges of loaf; fill with spinach mixture. Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal. Bake 30 to 35 minutes or until juices run clear when pierced with fork. Let stand 5 minutes before slicing.
Makes 8 servings.

Directions

Nutrition information per serving (1/8 of recipe): 160 cal., 3 g total fat (1 g saturated), 40 mg chol., 1,385 mg sodium, 12 g carbo., 3 g dietary fiber, 24 g protein.