Recipe by J. Ko
This meatloaf is quite different from the other 1261 (at time of posting) meatloaf recipes. I got this recipe from Jean Pare's Company's Coming for Christmas cookbook. I have made this several times for company and also for "freezer shower" contributions after friends have had babies. So far, everyone who has tried it really likes it. I hope you will, too! Enjoy!
Top Review by Meredith C-ville
This was great. I was afraid it would all fall apart or turn into mush, but it's one of the best meatloaves I've made. I only used a pound of ground meat (turkey; and reduced other liquids accordingly), but used the full amount of spinach and however many cold cuts would fit. I wrung the spinach out very well in cheesecloth. I used a small amount of shredded parm rather than mozz. I made this quite a while ago and froze the foil-wrapped log. I used the hole-poke method and placed the log on the rack in my roasting pan to thaw and bake. It smelled wonderful and held together beautifully, so I was able to serve great pinwheel-looking slices. Thanks!
- 2 lbs lean ground beef
- 2 eggs
- 2 slices bread, fresh, blended to coarse crumbs
- 1⁄4 cup ketchup
- 1⁄4 cup milk
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper, freshly ground
- 1 teaspoon dried oregano
- 1⁄2 teaspoon onion powder
- 6 ham slices
- 10 ounces frozen spinach, thawed and squeezed dry
- 1⁄2 cup mozzarella cheese, grated
Directions See How It's Made
- Place first 9 ingredients in large bowl. Mix well. Pat out on sheet of foil to 10 x 12 inch (25 x 30 cm) size.
- Lay ham slices on top, keeping 1 inch (2.5 cm) in from edges. Spread spinach over ham. Roll up starting from long end, removing foil as you go. Carefully transfer to baking sheet with sides. Pat in sides of meatloaf roll to smooth them. Bake in 350°F (175°C) oven for 1 1/4 hours.
- Put grated mozzarella cheese on top of meatloaf. Return to oven for 1 to 2 minutes until cheese starts to melt. Cut into slices to serve.
- NOTE: I frequently will place a wire rack in the baking sheet and transfer the meatloaf, foil and all, to the rack. I then poke holes in the foil to allow the fat to drain away from the meatloaf.