SPINACH MOZZARELLA MEATLOAF
Just a few easy steps and you're on your way to a meatloaf that will knock your socks off! This isn't your mother's meatloaf!
Provided by TEX-ALI
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 17.4 g, Cholesterol 116.3 mg, Fat 17.1 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 590.2 mg, Sugar 1.4 g
SIMPLY DIVINE MEAT LOAF WITH SPINACH
This meat loaf is moist, delicious, and a real crowd pleaser. It is fabulous with venison or ground turkey, too. It makes great sandwiches. Get creative with additional mix-ins!
Provided by Heidi Hunt
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
- Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 109.7 mg, Fat 23.8 g, Fiber 1.4 g, Protein 21.5 g, SaturatedFat 9.2 g, Sodium 1148.5 mg, Sugar 3.3 g
ROLLED ITALIAN MEATLOAF
Not much harder to make than plain meatloaf, this dressed-up version is nice enough for company.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.
- On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.
- Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160°F. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 120 mg, Fiber 0 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 3 g, TransFat 1/2 g
BLUE CHEESE, SPINACH MEAT LOAF MUFFINS
Moist, flavorful and absolutely one of the best meat loaf recipes yet! Using a large muffin pan allows the mini meat muffins to cook faster and makes portion sizing easier. I like to serve this with sweet potatoes or butternut squash. I think the mini meat loaves taste great the next day as they are easy to put away and re-heat. Try making a meat loaf sandwich out of them too.
Provided by drbiffswife
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray.
- Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 351.3 calories, Carbohydrate 9.9 g, Cholesterol 153.7 mg, Fat 20.9 g, Fiber 0.8 g, Protein 29.4 g, SaturatedFat 9.2 g, Sodium 563.6 mg, Sugar 1.9 g
CHEESY SPINACH-STUFFED MEAT LOAF
For an extra special treat for supper, try this meatloaf. The combination of spinach and cheese makes it fancy enough to serve to guests.-National Livestock and Meat Board
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
SPINACH - STUFFED MEATLOAF
This is a great tasting meatloaf that adds that important iron to your diet. This recipe was originally from the cookbook 1,000 Low Fat recipes by Terry Golson The preparation time does not include the resting time in the fridge. I like to get it ready the day before and then just pop it in the oven an hour before dinner.
Provided by Bergy
Categories Cheese
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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
This is one of the best meatloaf I have ever had and it is simple to make! A little note - You can use any mixture you like for the meatloaf itself.
Provided by Little Italian Prin
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 636, Fat 39.4, SaturatedFat 19.6, Cholesterol 242.4, Sodium 2404.2, Carbohydrate 27, Fiber 4.6, Sugar 10.5, Protein 43.3
TURKEY-SPINACH MEATLOAF
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place garlic cloves in small saucepan, add enough olive oil to cover them, and place over very low heat. Cook about 40 minutes, until garlic is tender but not browned. Drain garlic, and reserve oil. While garlic cooks, remove and discard stems and heavy leaf ribs from spinach.
- Place onion in nonstick sauté pan over low heat. Cook until translucent, about 2 minutes. Add spinach leaves and salt, and stir until spinach wilts. Line a small baking sheet with several thicknesses of paper towel, and spread spinach mixture on towel and refrigerate to cool.
- Heat oven to 375 degrees. In a mixing bowl or bowl of an electric mixer combine turkey, thyme, pepper, cayenne and cooked garlic cloves; mix well.
- Remove spinach from refrigerator, and chop. Add to mixing bowl, and mix well by hand or on low speed by machine. Form into loaf shape.
- Heat a heavy skillet, preferably oven-proof. Add a little of the garlic oil and sear loaf top and bottom until lightly browned. Sides can be seared but only if you have a very large spatula to turn loaf easily. Place skillet in oven or transfer loaf to shallow baking dish, then place in oven. Bake about 50 minutes, until a thermometer registers 160 degrees. Remove from oven and serve, or refrigerate and serve cold. Reserve remaining garlic oil for another use.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 0 grams
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