Spinach Cheddar Swirl Meatloaf
From jaeleepoms 16 years ago
- 90 minutes to make
- Serves 6
This is a good one to sneak some veggies into picky eaters! This is another recipe from my late FIL. He got it from his local newspaper many years ago; I don't recall the exact source.
Ingredients
- 1-1/2 lbs extra-lean ground beef shopping list
- 1/2 lb ground sweet Italian sausage shopping list
- 1 cup finely chopped onion shopping list
- 1 cup bread crumbs shopping list
- 1 egg, lightly beaten shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 1-2 Tbsp stone ground mustard shopping list
- 1/4 cup milk shopping list
- 1 pkg frozen chopped spinach, thawed and squeezed dry shopping list
- 8 oz pkg (or 1-1/2 cups) extra sharp cheddar cheese, shredded shopping list
How to make it
- Mix beef, sausage, onion, bread crumbs, egg, salt, black pepper, and mustard. Add milk and mix until blended, set aside for a few minutes. Thaw and squeeze dry a package of spinach.
- On a piece of foil about 18 inches long, pat out the meat mixture into a rectangle until about 1/2 inch thick.
- Sprinkle spinach over the meat layer to within 1/2 inch of the sides (you need to leave space to squeeze ends together), sprinkle with salt and pepper, then sprinkle the cheese over the spinach. Roll the meatloaf up (do not roll the foil into the meatloaf). Pinch the ends of the meatloaf to seal in the mixture. Remove from the foil and place in a lightly greased 9x13-inch baking pan.
- Heat oven to 350°. Bake for 1 1/2 hours, or until done. If the meat looks like it is browning too much, you can cover loosely with aluminum foil. My FIL would top with tomato paste or ketchup during the last 10-15 minutes of cooking. Or, you could use my Aunt Betty-Lou's topping - mix ketchup, honey, brown sugar and Worcestershire sauce to your taste, and spread over the top of the meatloaf for the last 10-15 minutes of cooking.
- Let the meatloaf rest for 15 minutes before slicing and serving to allow the filling to set (otherwise it'll ooze all over).
The Rating
Reviewed by 4 people-
I love this recipe so much! Makes me miss Dad...
deedeec
in Seattle loved it
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I found the tattered recipe clipping from the Oregonian (I think) newspaper and it says the recipe came from "Sunset Cook Book of Favorite Recipes II".
deedeec
in Seattle loved it
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Made this for dinner tonight! SOOOO GOOD. I made a couple alterations, due to what we had on hand, though. We only had ground turkey...and no eggs. Yet, it was still amazing!!!
dancingfox
in Butler loved it
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