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    You are in: Home / Recipes / Cheese & Spinach Stuffed Meatloaf Recipe
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    Cheese & Spinach Stuffed Meatloaf

    Average Rating:

    2 Total Reviews

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    • on October 09, 2007

      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.

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    • on April 09, 2013

      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!

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    Nutritional Facts for Cheese & Spinach Stuffed Meatloaf

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 635.9
     
    Calories from Fat 354
    55%
    Total Fat 39.3 g
    60%
    Saturated Fat 19.6 g
    98%
    Cholesterol 242.4 mg
    80%
    Sodium 2404.2 mg
    100%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 4.6 g
    18%
    Sugars 10.5 g
    42%
    Protein 43.3 g
    86%

    The following items or measurements are not included:

    italian seasoning

    frozen chopped spinach

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