This meatloaf is really easy to make. It’s not difficult to stuff the meatloaf at all. When you get the meatloaf our of the oven and cut it…..Well, it’s awesome. The cheese just oozes out and you can’t help but want to dig in as soon as possible. Sometimes with this particular recipe, I like to add in mushrooms. I am a mushroom fan, but my husband is not. Sometimes when I am entertaining friends I will add them in! Super tasty as well. This goes so well with creamy garlic mashed potatoes!
Check out what our friends from Russian Martini have to say about this:
“It’s meatloaf all jazzed up. Still down-home, but also a bit upscale!”
Feel like you’re out to eat at a special restaurant….your house!
Ingredients
For 4 servings, you will need the following:
1 lb ground beef (use organic meat products whenever possible)
Half an onion, finely minced (I used a food processor)
Half cup of Great Value bread crumbs
1 egg
1 tablespoon Hunt’s tomato paste
1 teaspoon each of basil and oregano
1 tablespoon of Crisco olive oil
Salt and pepper to taste – about a teaspoon of each if you are using seasoned bread crumbs, and closer to a tablespoon if using plain or panko.
For the meatloaf stuffing:
2 cups chopped frozen spinach, thawed
1 clove garlic, minced
Half cup of Kraft blue cheese crumbles (But don’t be afraid to use more if you love blue cheese)
Instructions
Cook the spinach and garlic (plus a bit of salt), in some olive oil until tender. Try to cook out or drain any liquid. While the spinach is cooking combine all of the ingredients for the meatloaf, and mix well with your hands. Lay the meat mixture onto some plastic wrap and then with your fingers begin to spread it out horizontally, to about a 1/2 inch thickness.
Now spread the cooked spinach mixture over the top of the meat, evenly. Next, cover with some blue cheese crumbles. Try not to get the stuffing too close to the edges, as you will need to fold those later.
Now, lifting one edge of the plastic wrap begin to roll the meatloaf, pulling the wrap slightly downward the whole time, like this:
Finish by pinching together the edges, to make sure the stuffing is sealed in. Place the meatloaf onto a baking pan, seam-side down, and rub with some olive oil. Bake at 365 for about 45-60 minutes. Serve with some roasted baby potatoes!
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Quick Tip: Add mushrooms for more veggie.
Thanks again to Russian Martini for this amazing recipe.
