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.
Increase breadcrumbs to 1 cup, increase garlic to 5 toes, add grated Italian cheese to breadcrumb mix Ground beef rolled without separating Used pepper jack cheese instead of cheddar and sprinkled Parm cheese on top of spinach before rolling Came out perfect!!
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!