Ingredients

• 1 cup coarsely chopped mushrooms
• 1/4 cup chopped onion
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup shredded part-skim mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 pound 99%-lean ground turkey breast
• 3/4 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
• 1/2 cup fat-free milk
• 1 egg white, lightly beaten
• 1 teaspoon dried Italian seasoning blend
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon black pepper

Instructions

1. Heat oven to 375 degrees F. Lightly spray medium skillet with cooking spray.
2. Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat.
3. Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.
4. In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mix lightly but thoroughly.
5. Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish.
6. Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture.
7. Top with remaining turkey, forming a loaf.
8. Seal edges to completely enclose spinach filling.
9. Bake 30 to 35 minutes or until thermometer registers 170 degrees F and juices show no pink color.
10. Remove from oven; sprinkle with remaining mozzarella cheese.
11. Return to oven 1 to 2 minutes or until cheese melts.
12. Let stand 5 minutes before slicing.