 |
Cheesy Spinach Stuffed Meatloaf
A new twist on an old favorite. |
Prep: 15 minutes
Cook: 1-1/4 hours
Servings: Serves 6
| 1-1/2 |
lb. lean ground beef |
| 3/4 |
cup soft bread crumbs |
| 1 |
egg, slightly beaten |
| 1 |
tsp. salt |
| 1/8 |
tsp. pepper |
|
Filling |
| 1 |
package (10 oz.) frozen chopped spinach, defrosted, well drained |
| 1/2 |
cup shredded part-skim mozzarella cheese |
| 3 |
Tbsp. grated Parmesan cheese |
| 1 |
tsp. Italian seasoning |
| 1/4 |
tsp. salt |
| 1/8 |
tsp. garlic powder |
|
Topping |
| 3 |
Tbsp. ketchup |
| 1/4 |
cup shredded part-skim mozzarella cheese |
| -- |
Italian seasoning (optional) |
|
 |
 |
Heat oven to 350ºF. 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 beef, 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. |
|
|
|
