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)
- 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.
- 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.
- 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.
- 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.
