Cheese And Spinach Stuffed Meatloaf
This is one of my favorite dishes, and it's always a winner. I used to make the traditional meatloaf for many years until I discovered that the spinach and cheese stuffed version is so much tastier and moist. I get huge compliments every time I serve it to family and friends and if there are any leftovers for the day after, I have to say that it tastes even better.
You can serve it with roasted potatoes and other suitable vegetables. Special note: You will need some parchment or baking paper to flatten the meatloaf mix on and also to roll it once the stuffing has been added.
Prep time: 30 minutes
Cook time: 1 hour
Ingredients for cheese and spinach stuffed meatloaf
- 1 lb lean ground beef
- 1 lb lean ground pork
- 2 eggs, whisked
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 slices fresh white low FODMAP bread (often gluten-free bread is suitable), chopped into cubes
- 1 slice toasted white low FODMAP bread (often gluten-free bread is suitable)
- 1/2 cup lactose-free milk
- 1/2 cup grated parmesan
- 1 cup low FODMAP bread crumbs
Ingredients for stuffing
- 1 packet (12 oz) frozen spinach, thawed and well-drained
- 2 tbsp garlic infused oil
- 1 pinch salt
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
Directions for cheese and spinach stuffed meatloaf
- Preheat the oven to 360 F (180 degrees C)
- Heat a medium-size frying pan and add the garlic-infused oil. Add the drained and defrosted spinach and add it to the pan. Add salt and cook on low heat for 4-5 minutes. Set aside to cool down.
- In a smaller bowl place the bread cubes and add the milk. Allow the bread to absorb the milk for a few minutes.
- For the breadcrumbs, toast one bread slice, tear it into smaller pieces and put it in a food processor until they become crumbs. It's ok if the crumbs are soft.
- In a large bowl mix well all ground meat with the parsley, thyme, oregano, salt, pepper, eggs, and parmesan cheese.
- Squeeze any excess milk out of the softened bread cubes and add the bread to the meatloaf mixture and combine well all ingredients.
- Flatten and spread the meatloaf mix on a piece of strong baking paper, try to shape it in a rectangle shape about 1/2 inch thick.
- Squeeze any liquid from the cooked spinach.
- Place the shredded cheese on top of the meatloaf, making sure to leave the perimeter empty.
- Add the spinach on the top of the shredded cheese.
- With your hands pick up the long side of the baking paper and use it to begin rolling up the meatloaf, try not to let the meatloaf crack while rolling, but if you do, just reshape it with your hands, also press it at both ends to seal. Use the same baking paper to help transfer the meatloaf onto a greased baking pan.
- Top the meatloaf with the bread crumbs you have prepared earlier and gently press them to stick them onto the meat.
- Bake the meatloaf for 55-60 minutes, check the middle of the meatloaf to make sure that is fully cooked.
- To keep the meatloaf moist, let it rest for 5-10 minutes before slicing it.
- calories: 584
- carbohydrates: 18.4g
- cholesterol: 201mg
- dietary fiber: 1.8g
- protein: 47.8g
- saturated fat: 13.7g
- sodium: 881mg
- total fat: 34.8g
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