1 1/2 lbs. ground raw turkey
1/2 c. sliced green onions
1/2 c. coarsely shredded carrot
1/4 c. instant mashed potato flakes
1/3 c. plain low-fat yogurt
3/4 to 1 tsp. garlic salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
2 slightly beaten egg whites
1/2 of a 10 oz. pkg. frozen chopped spinach, thawed and well drained
2 tbsp. reduced-calorie mayonnaise or salad dressing
2 tbsp. skim milk
1/4 tsp. ground nutmeg
1/4 tsp. pepper
Nonstick spray coating
1/4 c. coarsely shredded carrot
2 tbsp. sliced green onion
2 tbsp. plain low-fat yogurt

In a large bowl combine ground turkey, the 1/2 cup green onions, the 1/2 cup shredded carrot, potato flakes, the 1/3 cup yogurt, garlic salt, poultry seasoning, and 1/4 teaspoon pepper. Stir in egg whites.

For spinach filling, in a small bowl combine the spinach, mayonnaise or salad dressing, milk, nutmeg and 1/4 teaspoon pepper. Set aside.

Spray a 9x5x3 inch loaf dish with nonstick coating. Spoon about half of the turkey mixture into prepared dish; use the back of a spoon to smooth top of mixture. Spoon spinach filling in a 2 inch wide strip down center of turkey layer in the dish, leaving 1/2 inch space at ends of pan. Spoon remaining turkey mixture over spinach layer.

Bake, uncovered, in a 350 degree oven for 1 to 1 1/4 hours or until turkey is no longer pink. In a small saucepan cook remaining shredded carrot and green onion in a small amount of water, covered, for 1 1/2 minutes or until vegetables are crisp-tender. Drain, if necessary.

To serve meat loaf, using two spatulas, carefully transfer meat loaf to a warm platter. Spread remaining 2 tablespoons yogurt over top of meat loaf; top with carrot-onion mixture. Slice to serve. Makes 8 servings.