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Preparation time: 15 minutes
Cooking time: 35 to 40 minutes
Standing time: 5 minutes

1/4 cup sun-dried tomatoes (about 1 ounce)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped onion
1/4 cup reduced-fat crumbled feta cheese
1 1/2 pounds ground turkey breast or ground chicken
1 cup quick or old-fashioned oats
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup skim milk


Heat oven to 400 degrees. Soften tomatoes according to package directions; set aside. In a medium nonstick skillet, cook spinach and onion on low 4 to 5 minutes or until onion is tender. Remove from heat; cool slightly. Stir in cheese and set aside.

In a large bowl, combine turkey or chicken, oats, garlic powder, oregano, pepper, milk and reserved sun-dried tomatoes; mix lightly but thoroughly. Shape two-thirds of mixture into a 9-by-6-inch loaf on rack coated with cooking spray in a broiler pan lined with foil. Make a deep indentation down center of mixture, leaving about 1 1/2 inches around edges of loaf; fill with spinach mixture. Top with remaining meat mixture to encase spinach filling. Bake 30 to 35 minutes or until juices run clear. Let stand 5 minutes and slice.

Reminder: Save leftovers for the delicious meatloaf sandwiches. If you are feeding a larger group you may want to double this recipe while you have everything out. That way you will be sure to have an easy, delicious sandwich for everyone tomorrow.