Spinach and Cheese Stuffed Meatloaf
Spinach and Cheese Stuffed Meatloaf was always a family favorite and therefore a must on the menu to prepare for my Grandson, the J-Dude, during his quarantine month stay in April.
Sheltering in Place certainly provided time to review if some old weeknight favorites were on the blog or for some reason were never posted, including my last post for Split Pea Soup. Part of this is because I infrequently prepared the same dishes. By the time some basic favorites made it back into rotation they were mostly eaten up so quickly there was nothing for me to photograph.
Despite my continued love of preparing dishes for others and coordinating photos and recipes for sharing Posts lined up in the Drafts file, I’ve lost a bit of momentum since transitioning my blog to the https format a few months back. Pushing the Publish button has created slight fear and dread. I’m not sure how an IT Business transitions a blog to https so that when you publish the post it inconsistently immediately appears on the Front Page of the Blog, or, not at all, on some host formats, sometimes for weeks. Unless you are using Chrome. Not everyone uses Chrome. Sometimes posts have appeared immediately on mobile, sometimes not. Sigh. I’m just praying for the little wire internet web spiders, wherever they are, to magically correct this. Otherwise, the thought of finding another new IT business to correct this error feels sort of daunting.
What has not felt daunting, however, is the daily hike enjoying and appreciating the beautiful and vast bright skies of Nevada. Look at that every bright, puffy cloud definitely has a silver lining view.
Spinach and Cheese Stuffed Meatloaf
Notes
Spinach and Cheese Stuffed Meatloaf may be frozen, wrapped in aluminum foil then covered with freezer paper. Thaw overnight in the refrigerator.
Ingredients
- 2 pounds ground beef
- 1 egg, slightly beaten
- 1/4 cup milk
- 1/4 cup water
- 1 cup bread crumbs, plus more as needed for binding meat
- a few shakes of garlic powder
- few pinches coarse kosher salt
- few grinds fresh cracked pepper
- 2 tablespoons butter
- 3 scallions, finely chopped green and white parts
- 1 box frozen spinach, cooked, squeezed of liquid
- 3/4 cup shredded Havarti, cheddar or Gruyere, plus 1/4 cup for topping
- 1/4 cup fresh grated Parmesan cheese
Instructions
- Preparing the Meatloaf: Combine ground beef, egg, milk, water, and spices in a medium-sized mixing bowl. Tumble in the bread crumbs and blend evenly
- Preparing the Stuffing: Melt butter in a medium-sized nonstick skillet, swirl to cover the bottom of the pan. Add in the scallions and cook for two minutes on very low heat to soften. Spoon in the cooked, dried spinach and blend throughout, sprinkle with a few pinches of kosher salt, stir, remove from heat. Stir in the one cup of Havarti and the Parmesan to evenly distribute
- Cooking the Stuffed Meatloaf: Preheat oven to 350 degrees. Grease a loaf pan. Arrange half of the ground beef mixture evenly onto the bottom of the pan then spread the spinach mixture all across. Top with remaining half of the ground beef evenly smoothing across. Lift filled loaf pan slightly then drop onto the counter to settle ingredients. Cover with aluminum foil and set filled loaf pan onto a baking sheet. Cook meatloaf for 30 minutes, remove aluminum foil then scatter the remaining quarter cup of shredded cheese across the top. Continue cooking meatloaf another five to ten minutes until meat is cooked through, remove from oven and let rest for twenty minutes before slicing
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