Meatloaf Florentine

I had some spinach for a salad, but I can never finish those big bags before they turn slimy, so this recipe from meals.com was the perfect way to use the rest of the spinach. The recipe calls for frozen spinach, but fresh works just fine, 2 or 3 cups of it, chopped up in the food processor. I also used 1/3 cup Italian seasoned bread crumbs in place of the bread slices, the ingredient list, however, is being posted in it's original state.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  cup tomato sauce
• 1  teaspoon  crushed dried oregano
• 1  teaspoon dried basil
• 1⁄4 teaspoon garlic powder
• 1  lb ground beef
• 3  slices  whole wheat bread
• 1  egg white
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1  cup  shredded mozzarella cheese
• 1  tablespoon  grated parmesan cheese

Directions

1. Preheat oven to 350.
2. Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
3. In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
4. Press meat mixture onto a sheet of wax paper, making a rectangle approx.
5. 8 x 10 inches.
6. Spoon spinach over half.
7. Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
8. Fold meat over so that spinach and cheese are inside.
9. Pinch edges to seal.
10. Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
11. Top with remaining tomato sauce and the parmesan cheese.
12. Bake, uncovered, for 1 hour.
13. Let rest for 5 to 10 minutes before slicing.
14. (try the leftovers on a sandwich or kaiser roll).