This versatile stuffed meatloaf looks like a lot of work, but is actually quite easy to make. You can change up the fillings to mushrooms or zucchini, add some feta instead of the cheddar cheese and throw in extra spice to the sauce if you like it a little spicier. Slice it like a pie and enjoy the hot, delicious filling.
¼ c each chopped spinach, red pepper and grated cheddar
2 tbsp. chopped olives
Topping
¾ c pasta sauce
½ c grated cheddar
Directions
Sauté the mushrooms and onions until soft. Add the garlic and chili flakes, cook for 1 minute. Let cool slightly then mix with the ground turkey, oregano, pasta sauce, parmesan, egg, panko crumbs, salt and pepper. Divide in half.
Press half of the meat mixture into a 7" inch round on a foil or parchment lined baking pan. Top with the filling ingredients leaving 1/2" border. Press the second half of meat mixture into a 7" round onto a piece of parchment paper. Flip on top of the filling, press the edges.
Bake at 350° for 40-45 minutes. Top with the pasta sauce and cheddar. Bake for 10 minutes longer. Cut into wedges and serve.
