Recipe for November 2017

CHEESE & SPINACH STUFFED MEATLOAF

READY IN:
 55 min
SERVES:
 4-6
UNITS:
 US

INGREDIENTS

  • MEATLOAF MIX
  • 1 lb ground beef (or any meatloaf mix you like!)
  • eggs
  • 1cup breadcrumbs
  • 2 tablespoons italian seasoning
  • 1cup chili sauce
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic(powder or salt)
  • 1cup chopped onion
  • FILLING
  • 8 -12 ounces cooper sharp cheese (I like the sharp cheeses, alter depending on your own taste)
  • frozen chopped spinach
  • TOPPING
  • 1(8 ounce) can tomato paste
 
 
 
 

DIRECTIONS

  1. Preheat Oven to 350 degrees.
  2. Mix meatloaf ingredients in a large bowl.
  3. Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
  4. 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).
  5. Microwave frozen spinach according to package information, then drain.
  6. Place spinach on top of cheese making sure to leave perimeter empty.
  7. Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
  8. After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
  9. 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).
  10. Bake covered for about 35 - 45 minutes or until desired temperature.
 
 

Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer