serving suggestion

Turkey-meatloaf Florentine Roulade

Meat and cheese, together at last. Nothing fancy here, excepting the presentation.
2 8"x4" loaf pans
filling spread onto meat filling contained by meat roulade in loaf pan

Filling

  1. 1 egg, beaten with a pinch of salt
  2. 15 oz whole-milk ricotta
  3. 8 oz chopped spinach, well drained
  4. 4 oz grated mozzarella
  5. 1/4 c grated parmesan
  6. 4 cloves garlic, minced
  7. 1/2 t onion powder
  8. 1/2 t dried oregano
  9. 1/2 t dried basil
  10. some pepper

Loaf

  1. 1 egg, beaten
  2. 26 oz ground turkey thigh
  3. 1/2 c breadcrumbs(gluten-free panko worked okay)
  4. 1/4 c katsup
  5. 1 t salt

Assembly

  1. Divide loaf mix and filling mix in half.
  2. With each set, spread meat onto waxed paper or parchment, into a rectangle 8" wide, perhaps 10-12" long, about 1/2" thick, then spread filling mix over lower 3/4 of meatangle.
  3. Roll up over itself from the bottom, and negotiate into loaf pan with seam side down.
  4. 375F for ~60m, internal temperature should reach 165F.
  5. Rest for 10m before serving