Here's a nice twist on an old favorite! And let's face it, nothing says comfort food quite like a tasty meatloaf hot out of the oven!

Cheesy Spinach Stuffed Meatloaf

1 1/2 pound lean ground beef
3/4 cup soft bread crumbs
1 large egg, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper

Filling:
1 package (10 ounces) frozen chopped spinach, defrosted and drained well*
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder

Topping:
3 tablespoons ketchup (see Cook's Note)
1/4 cup shredded part-skim mozzarella cheese
Italian seasoning (optional)

1. Heat oven to 350ºF (175ºC). In large bowl, combine meatloaf ingredients, mixing lightly, but thoroughly. In medium bowl, combine filling ingredients; mix well. Set aside.
2. Place beef mixture on waxed paper and pat into 14x10-inch rectangle. Spread filling over beaf, leaving 3/4-inch border about edges. Starting at short end, roll up jelly-roll fashion. Press beef mixture over spinach filling at both ends to seal. Place seam side down on rack in open roasting pan.
3. Bake in oven 1 hour. Spread ketchup over loaf; return to oven and continue baking 15 minutes or until beef is no longer pink. Top loaf with 1/4 cup mozzarella cheese. Sprinkle with additional Italian seasoning, if desired.
4. To serve, cut into 1-inch thick slices.

Serves 6.

* For best results, use your hands to squeeze out the excess moisture from the defrosted spinach.

Cook's Note: Jazz the topping up by replacing the ketchup with marinara or pizza sauce.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.