Prep 20 mins
Cook 35 mins
This is one of the best meatloaf I have ever had and it is simple to make! A little note - You can use any mixture you like for the meatloaf itself.
- 1 lb ground beef (or any meatloaf mix you like!)
- 2 eggs
- 1⁄2 cup breadcrumbs
- 2 tablespoons italian seasoning
- 1⁄4 cup chili sauce
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic (powder or salt)
- 1⁄4 cup chopped onion
- 8 -12 ounces cooper sharp cheese (I like the sharp cheeses, alter depending on your own taste)
- 1 frozen chopped spinach
- 1 (8 ounce) can tomato paste
- Preheat Oven to 350 degrees.
- Mix meatloaf ingredients in a large bowl.
- Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
- Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter).
- Microwave frozen spinach according to package information, then drain.
- Place spinach on top of cheese making sure to leave perimeter empty.
- Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
- After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
- Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland).
- Bake covered for about 35 - 45 minutes or until desired temperature.
Excellent. I am not sure I would describe it as "simple to make", though - rolling it up and transferring it to a baking tray was traumatic, and my meatloaf split and had to be patched. A couple of cracks opened up during cooking, and oozed a bit, but generally speaking it held together well. It tasted very good, and the combination of textures was interesting. I used pork mince for the meatloaf, and the flavours went very well together. After consulting the Cooking Q&A forum, I decided on 10 oz of spinach, and this turned out to be a perfect amount. And I only had room in my meatloaf for about 6 oz of cheese. Delicious recipe, which makes a pleasant change. Reviewed for Pick A Chef, Fall 2007.
This is so delicious and so simple; I keep making it over and over again.<br/><br/>I use spaghetti sauce on the top as I usually don't have plain tomato sauce, and it works beautifully. It also freezes really well if you have leftovers: yummy lunch!