Difference between revisions of "Stuffed Meatloaf"

Revision as of 12:23, 12 September 2015

From the kitchen of: Alicia Wingren
Meatloaf Ingredients:
2 lb. Ground beef
2 Tbsp. Italian seasoning
fresh ground pepper, about 5-10 cracks
1/4 c. cream or half & half (I used 3/4 c. half & half it was too much! -- 1/8 c. last time was too little!)
1 tsp. salt
1 egg
1/2 tsp. Garlic powder

Stuffing Ingredients:
5oz. fresh baby spinach
3-4 Tbsp. chopped onion
2 Tbsp. of tomato sauce
1/4 c. ricotta cheese
1/2-3/4 c. mozzarella cheese

Instructions:
To make the stuffing... gently sautee 3-4 Tbsp onion (in butter) until it gets at least translucent, add the tomato sauce and cook until the sauce is fragrant, put spinach in a bowl that is somewhat heat resistant and toss with the onion/sauce. Put it back in the pan on warm with a lid on it to wilt the spinach. This only takes a few minutes so watch it close. Toss the spinach with the cheeses.

Grease loaf pan with butter, coconut oil, or bacon grease. Preheat oven to 350ºF. Mix all meatloaf ingredients including the 1/2 tsp. garlic powder. Divide into 2 parts and put one part in the bottom of the loaf pan. Push into the center to make a ditch for the filling. Put stuffing in center and use the other half of the meatloaf mixture to cover stuffing.

Bake at 350ºF for about 1 hour 15 minutes or until meat thermometer reads 170-180°F
Let cool, slice, and serve with your favorite tomato sauce!