Spinach Turkey Roll

Spinach Turkey Roll, 4 pts for 8 servings
published in Light & Tasty August/September 2004, p29

Ingredients

1 cup meatless spaghetti sauce, divided
2 eggs, lightly beaten
1 cup soft whole wheat bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground mustard
1 pound lean ground turkey
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese

Directions

In a bowl, combine 1/4 cup spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano and mustard. Crumble turkey over mixture and mix well.

On a sheet of waxed paper, pat turkey mixture into a 12-in. x 8-in. rectangle. Sprinkle with spinach and cheese. Roll up jelly-roll style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 165°. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce; serve over turkey. Yield: 6 servings.

Nutritional Analysis: One serving (1 each) equals 230 calories, 11 g fat (4 g saturated fat), 137 mg cholesterol, 395 mg sodium, 12 g carbohydrate, 3 g fiber, 20 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable.

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Made April 5th. This has been on the menu since I went through the cookbook and I finally had the time to make it. The hour-long cooktime makes it challenging because the heating is off in our oven, making it so everything takes longer. I was pleasantly surprised when this dish was ready in an hour and a half.

I used 99/1 ground turkey, which I'm sure helped keep the points low. I ran out of mozz cheese, so I mixed some cheddar in with it too. My spaghetti sauce was leftover from spaghetti I had made previously. I prefer Del Monte's Four Cheese, so that was what I used. I don't think I spread it out quite as much as the recipe calls for because I was able to fit it in a 7 x 11.5 pan (or whatever the size is just under 9x13. I cut the loaf into 8 slices too. For 6 servings the points would have been 6.

I am quite pleased with the final product. Jared said it was ok, but I enjoyed the meatloaf flavor without all the points. It is a good healthy option to meatloaf. I think next time I might try fresh spinach instead of the frozen because I don't care for the frozen spinach taste, although it wasn't very strong in this recipe.