Let stuffed meatloaf stretch your food budget for theweek,

BUDGET- FRIENDLY: It’s time to save money to pay those holiday bills, and stuffed meatloaf is a tasty way to economize. Serve the spinach- filled loaf with leftover mashed potatoes ( see meal plan, Page 1), green beans and whole- grain rolls. Enjoy leftover cake for dessert. Plan ahead: Save enough meatloaf for a second dinner ( see Round 2: Heat and Eat, below).

Ingredients

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 1 percent milk Servings: makes 8 servings Preparation time: 15 minutes Cooking time: 35 to 40 minutes; standing time: 5 minutes

Preheat 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. Coat a baking rack with cooking spray and place in a broiler pan lined with foil. Shape two- thirds of meat mixture into a 9- by- 6- inch loaf on rack. Make a deep indentation down center of loaf, leaving a 1 1/ 2- inch edge around indentation; fill with spinach mixture. Top with remaining meat mixture to encase spinach filling. Bake 30 to 35 minutes or until juices reach 165 degrees. Let stand 5 minutes and slice.