Spinach and Ricotta Cheese Rolled Meatloaf

Fancy meatloaf! Great to serve when you have company! And it's delicious! Another great recipe from R. Reisman.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 meatloaf

Ingredients

• MEATLOAF

• 1  lb  extra lean ground beef
• 1⁄4 cup  seasoned dry bread crumb
• 1⁄4 cup barbecue sauce
• 1⁄4 cup  finely diced green onion
• 3  tablespoons  chopped fresh parsley
• 1  egg
• 2  teaspoons  minced garlic
• 1⁄2 teaspoon dried oregano
•  salt and pepper

• FILLING

• 1  cup  diced onion
• 1⁄3 cup  thawed and drained frozen chopped spinach
• 1 1⁄2 teaspoons  crushed garlic
• 2⁄3 cup  smooth 5% fat ricotta cheese
• 1  ounce light cream cheese
• 1  tablespoon  grated parmesan cheese

• TOPPING

• 2  tablespoons barbecue sauce
• 2  teaspoons  grated parmesan cheese

Directions

1. Preheat oven to 375°F Spray an 8x4 inch loaf pan with cooking spray.
2. To make meatloaf: In a bowl, mix all meatloaf ingredients. On a 12-inch square piece of waxed paper, pat out mixture into an 8-inch square.
3. To make filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes until lightly browned. Stir in spinach and garlic; cook for 2 minutes. Turn off heat; add cheeses, stirring until combined. Spread over meatloaf. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down. Spread barbecue sauce over top; sprinkle with cheese.
4. Bake 40 to 45 minutes. Let rest for 10 minutes before carefully inverting onto a serving platter. Slice.