Spinach Cheese Stuffed Meatloaf Recipes

SPINACH MOZZARELLA MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, and eggs. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Top with remaining cheese to serve.

CHEESY SPINACH-STUFFED MEAT LOAF

Steps:

• In a large bowl, lightly combine meat loaf ingredients. On a waxed paper, pat into a 14x10-in. rectangle. , In a small bowl, combine filling ingredients. Spread over rectangle, leaving 3/4 in. around edges. Starting with a short end, roll up jelly-roll fashion. Press meat mixture over filling at both ends to seal. Place loaf, seam side down, on a rack in a roasting pan. , Bake, uncovered, at 350° for 1 hour. Spread with ketchup; bake for 15 minutes longer. Sprinkle with cheese; let stand a few minutes. Cut into 1-in. thick slices.

SPINACH - STUFFED MEATLOAF

Steps:

• Mix together the beef, egg whites, breadcrumbs salt& pepper, shallots garlic, worcestershire sauce& oregano.
• Use your hands to really combine the mixture.
• After you have squeezed as much moisture as you can from the spinach combine it with the cheese, nutmeg& season with salt& pepper.
• On a piece of plastic wrap or wax paper spread out the meat mixture in a rectangle apprx 12 x 8".
• Spread the spinach mixture on top leaving apprx 1/2" clear all around the meat edges.
• Using the paper (plastic) to help roll up the loaf starting from the 8" side.
• Press gently as you go to make sure you have a firmly rolled loaf.
• Press the outside edges together.
• Tightly wrap the meatloaf in plastic wrap (or wax paper) and refrigerate for at leat an hour (I make the loaf the day before and leave it rolled in the fridge over night to be baked the next day).
• Place the meatloaf on a roasting rack in a roasting pan and bake in a 350F oven for 1 hour.
• If you are using the ketchup spread it on top of the loaf before putting it in the oven.

CHEESE & SPINACH STUFFED MEATLOAF

Steps:

• Preheat Oven to 350 degrees.
• Mix meatloaf ingredients in a large bowl.
• Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
• Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter).
• Microwave frozen spinach according to package information, then drain.
• Place spinach on top of cheese making sure to leave perimeter empty.
• Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
• After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
• Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland).
• Bake covered for about 35 - 45 minutes or until desired temperature.

SPINACH-CHEESE STUFFED MEATLOAF

Steps:

• 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.