Stuffed Turkey Meatloaf

Ingredients:

• 1.2 kg ground turkey
• Vegetable oil for greasing the pan
• 300 g frozen chopped spinach, thawed and drained
• 0.5 cup crumbled feta
• 0.5 cup red jalapeño, seeded and finely chopped
• 2 tablespoons of yogurt
• 3/4 cup cold milk
• 0.5 cups instant corn grits
• 1 onion, diced
• 2 eggs
• 1 tbsp Worcestershire sauce
• 2 tablespoons chopped parsley leaves
• 1/4 cup chicken broth
• 1 teaspoon of salt
• 1 teaspoon coarsely ground black pepper
• 250 g tomato sauce

Preparation:

1. Preheat oven to 190°C. Lightly grease a 23cm x 33cm baking dish.
2. FillingUsing paper towels, squeeze out excess moisture from the spinach. In a medium bowl, combine the spinach, feta, jalapeño, and yogurt.
3. In a small bowl, combine milk and cornmeal.
   
   In a large bowl, combine the onion, turkey, eggs, Worcestershire sauce, parsley, chicken broth, salt, pepper, and cornmeal. Mix until smooth.
4. Transfer half of the mixture to a baking dish and shape it into a medium-sized log. Use your fingers to create an indentation in the meat for the filling. It should resemble a canoe. Place the filling in the indentation and top with the remaining filling. Shape into a loaf, making sure the filling is completely covered by the meat. Pour over the meatloaf. tomato sauce.
5. Bake in the oven for 55-60 minutes, until an internal temperature of 165°F (74°C) is reached. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.