Ingredients
- MEATLOAF (my basic meatloaf recipe really, with spinach / cheese filling)
- 2.5 -3 lbs. 97% lean ground beef or sirloin
- 1 egg, beaten.
- 1/2 white onion, chopped
- 1/4 c pamresan cheese, grated fine
- 1/2 c +/- Italian bread Crumbs
- 2 T chopped garlic
- 1 envelope beefy onon soup mix
- 2 T Worcestershire
- garlic pepper
- seasoned salt
- FILLING
- 10 oz spinach, thawed and drained
- 1/4 c parmesan
- 1 c shredded swiss cheese, (or any white cheese, Italian blend would be good, softened cream cheese would work, too)
- 2 T chopped garlic
- 2 T Mayo or sour cream
- 3-4 chopped artichoke hearts
- Dash red pepper flakes
- hot sauce or cayenne (drop or dash, optional)
- salt and pepper
Top with a can of tomato sauce before baking
How to make it
- Mix meatloaf ingredients by hand
- Pat out flat on waxed paper into large rectangle, about 1 inch thick
- Mix filling and spread out over meat, leaving a good 2 inch border
- Roll jellyroll style, using the long side, pinch ends together, and meshing together if breaks apart anywhere
- Transfer to large casserole dish with lid
- Cover and microwave
20 minutes, check, and I zapped for another 4 minutes at that point to
get the edges a little crusty. All microwaves are different, so you
will want to check on it a couple of times. I use high power. If you
don't have a turntable in your microwave, I would rotate a quarter turn
every 5 minutes. Or, you could bake if you prefer.
- ***NOTE***
- Last time I made this, I used leftover spinach artichoke dip, and it worked great, too!
- I like to saute my spinach with the chopped garlic and seasoning,, then drain, then stir in cheese and mayo/sour cream.
- ***Rolling the meatloaf***
- If you don't want to
roll the meatloaf, you can divide the meatloaf mixture in half, form a
canal in the middle, spoon in the spinach mixture, the cover with the
remaining meatloaf mixture and cook the same way.
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