Spinach-Cheese Stuffed Meatloaf
Mamma Mia - thatsa gooda meatloaf! *Prep time does not include refrigeration.*
- Ready In:
- 1hr 15mins
- 1 1⁄2 lbs extra lean ground beef (only use very lean)
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- salt & pepper
- 1⁄3 cup ketchup or 1/3 cup tomato sauce
- 3 tablespoons onions, minced
- 1 garlic clove, minced
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 15 -20 baby spinach leaves
- 3⁄4 cup mozzarella cheese, shredded
- 1⁄2 cup ketchup
- 1⁄2 cup brown sugar
- 1 tablespoon italian seasoning
- Mix together beef, egg, breadcrumbs salt and pepper, onion, garlic, ketchup/tomato sauce, Worcestershire sauce and oregano. Mix well with clean hands. On a piece of plastic wrap or wax paper, spread out meat mixture in a rectangle - 12 x 8".
- Spread spinach on top leaving 1/2" clear all around meat edges.
- Sprinkle with cheese. Using paper/plastic to help roll up loaf starting from 8" side. Press gently as you go to make sure you have a firmly rolled loaf.
- Press seam to seal.
- Tightly wrap meatloaf in plastic wrap and refrigerate for at least an hour (or overnight).
- Mix ketchup, 1 tablespoons Italian seasoning, and brown sugar together.
- Place meatloaf, seam side down, in a baking pan (make sure that ends are sealed well).
- Cover top with ketchup mixture and bake in a 350 degrees F. oven for 1 hour.
- Remove from oven and let set for 15 minutes before slicing.
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This meatloaf was relatively easy to put together, and smelled heavenly as it was cooking. Although we like meatloafs that have a sweet taste to them usually, that 'sweetness' did not go well with the spinach and cheese that was inside. Nobody in my family liked the sweetness of the topping, so next time I would omit that and maybe use a more tomato and garlicky tasting sauce on top, to keep it more on the 'Italian side' of the street. Otherwise it was pretty good!1Reply