Recipe review: Turkey meatloaf Florentine

This recipe is a nice variation on the traditional meatloaf. It is healthier too with turkey and spinach instead of ground beef. It uses Italian sauce instead of ketchup for an added flavorful kick. This dish from the Campbell's Kitchen was an immediate hit, so keep them coming please!

Ingredients

1 1/4 lbs ground turkey
1 cup Italian sauce
1/2 cup dry bread crumbs
1 medium onion, finely chopped (about 1/2 cup)
2 eggs, beaten
2 Tbs grated Parmesan cheese 
1/2 teaspoon fennel seed
1 pkg (10 oz) frozen chopped spinach, thawedandwell drained
3/4 cup shredded low-fat mozzarella cheese

Directions

- Preheat the oven to 350°F and grease 8-inch loaf pan

- Thoroughly mix the turkey, 1/4 cup sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel in a large bowl.

- Press half the turkey mix into the pan. Press a 1-inch indentation down the center of the mixture.

- Stir the spinach and mozzarella cheese in a medium bowl. Spoon the spinach mixture over the filling, pressing the edges to seal.

-  Bake for 45 minutes. Spoon the remaining sauce over the meatloaf.

- Bake for 15 minutes or until the meatloaf is cooked through. Let stand for 10 minutes before slicing.

Modifications and notes

I have a weird thing with cooked spinach, so I threw the spinach mixture into a food processor to grind it up well. I also threw in some leftover red pepper so I could get it out of my fridge. 

I will have to come up with a better way to get the loaf out of the pan because it split mid removal. It looked a little messy, but the end result was delicious!