Tasty Italian-style meatloaf
filled in the center with spinach and mozzarella cheese.
Meatloaf
Florentine
- 1 cup (8-ounces) tomato
sauce
1 teaspoon crushed dried oregano
1 teaspoon crushed dried basil
1/4 teaspoon garlic powder
1 pound lean ground beef
3 whole wheat bread slices
1 large egg white
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
dry
1 cup (4 ounces) shredded mozzarella cheese
1 tablespoon freshly grated Parmesan cheese
- Preheat oven to 350°F
(175°C).
- In a small bowl, combine
tomato sauce, oregano, basil and garlic powder.
- Combine beef, bread crumbs,
egg white, salt, pepper and half of the tomato sauce mixture
in a large bowl; mix well.
- Spread meat on a sheet
of wax paper, forming a rectangle about 8x10-inches. Spread spinach
over half of the meat. Top with mozzarella cheese, still covering
only half of the meat. Fold meat over so that spinach and cheese
are inside. Pinch edges of meat to seal.
- Place meat on a rack in
a shallow baking pan. Top with remaining tomato sauce and sprinkle
with Parmesan cheese.
- Bake, uncovered, 1 hour.
Let stand 5 to 10 minutes before slicing. Serve hot or cold (makes
great sandwiches!).
Makes 6 servings.
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