Spinach Stuffed Meatloaf

I had some spinach I needed to use the other day. . . the expensive, organic kind.  I did NOT want it to go to waste.  And I needed to use it up quickly.  I had some lean ground beef that I needed to use, also.  So, I set out to find a meatloaf recipe.  I found this Pinwheel Meatloaf recipe on Allrecipes.com.  I love that site! 

I, of course, made changes.  Here's what I used and what I did.

10 - 12 oz. baby spinach
1 Tbsp. olive oil
1 vidalia onion, diced small
1/2 cup Italian style breadcrumbs
1 egg
1/4 cup spaghetti sauce

1 1/2 pounds lean ground beef
1/2 cup Italian style breadcrumbs
1 egg
2 Tbsp. spaghetti sauce
1/2 cup parmesan cheese

2 oz. of mozzarella cheese, sliced thin

Heat skillet with olive oil over medium heat.  Add onions and cook until soft.  Add the spinach and cook until wilted.  Add in the bread crumbs, egg and spaghetti sauce.

Preheat oven to 350.

In a large bowl, combine ground beef, bread crumbs, egg, parmesan cheese and spaghetti sauce.
Place meat mixture on waxed paper and form into flat rectangle about 18" long and as wide as your bread pan.  

Spoon spinach and onion mixture over the meat except for 1 inch around edges.  Place the mozzarella slices on top of the  spinach mixture. 
 Begin to roll the meat/spinach/cheese jellyroll-style from one of the short ends.  Use the wax paper to roll and lift paper away as you roll.  It was actually a lot easier than it sounds!
Pour more spaghetti sauce on top, once the loaf is in the pan!
Bake in the 350 degree oven for about one hour or until a thermometer inserted in the middle reads 165 degrees. 
And I was very bad blogger, because I forgot to get a picture of it, once it was cooked!  But, here's what was left that my husband was going to take for lunch the next day!  There wasn't much left. . .

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