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mini turkey meatloaf stuffed with goat cheese and baby spinach served with a white wine sauce

(2 ratings)
MarcysMarvelousflavors avatar
Recipe by
Marcy Walls
@MarcysMarvelousflavors
Brooklyn, NY

A classy take on a all american dish. This is elegant enough for any occasion, as well as simple enough to serve any day of the week

(2 ratings)
yield 6 -8
prep time 30 Min
cook time 40 Min

Ingredients For mini turkey meatloaf stuffed with goat cheese and baby spinach served with a white wine sauce

  • 3 1/2 lb
    ground turkey
  • 1/2 c
    vidalia onion (chopped)
  • 1/2 c
    green or red bell pepper (chopped)
  • 1 c
    mushrooms, fresh chopped (your choice)
  • 2
    garlic cloves (chopped)
  • 1
    beaten egg
  • 1/4 c
    grated parmesan cheese
  • 1 tsp
    kosher salt and fresh ground pepper
  • 1 Tbsp
    worcestershire sauce
  • 1/2 tsp
    red pepper flakes (optional)
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 c
    chicken stock
  • 1/2 c
    white wine (whatever you like to drink,or if not a drinker any white wine will do)
  • 1 pkg
    goat cheese(feta or mozzarella can be used)
  • sm
    pkg of fresh baby spinach
  • 2 Tbsp
    corn starch
  • 1 c
    cold water

How To Make mini turkey meatloaf stuffed with goat cheese and baby spinach served with a white wine sauce

  • 1
    In a large bowl, combine the first 10 ingredients. Mix well (I just dig right in using my hands).Using a ice cream scoop, scoop out enough turkey mixture to make a nice size burger, flatten in your hand and place 1 or 2 leaves of baby spinach and spread about a 1/2 tsp of goat cheese on the spinach leaf. Fold over and shape into a mini meatloaf. Continue this process until turkey mixture is gone. Using a lg saute pan add olive oil and over medium heat pan fry meatloaves until brown on all sides. Remove from pan and set aside on a platter.
  • 2
    Sauce Continue to cook the drippings left in the pan over med high heat. While stirring add the white wine to loosen up the scrapings at the bottom of the pan. Add the chicken stock and simmer until liquid is reduced. Meanwhile mix together corn starch and cold water and add to the pan constantly stirring. If mixture become to thick add more chicken stock. Once sauce is done strain any solids that have accumulated and pour over meatloaf. Garnish with parsley.
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