I want to make this meatloaf, but I want to sub oats for the breadcrumbs because I am supposed to eat wheat-free (does not have to be gluten-free). I suppose I could make crumbs out of my spelt bread, but at almost $5 a loaf, oats are a heck of a lot cheaper.
Soo...since this calls for soft bread crumbs, do you think I would use a 1-1 ratio? A little less? A little more?
Spinach Turkey Roll
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 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 cup shredded part-skim mozzarella cheese
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 nonstick cooking spray.
Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer reads 165 degrees F. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce; serve over turkey.
Nutritional Analysis: One serving (1 each) equals 230 calories, 11 g fat, 3 g fiber