Polly Motzkos Mozzarella Spinach Stuffed Meatloaf Recipe

How to make it

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• Heat oven to 400 degrees. Mix beef, eggs, parmesan cheese, Spaghetti Seasoning, Drained tomatoes, catsup, 1 Tablespoon fresh minced garlic. I was going to use the paddle on my KitchenAid mixer but washed my hands really well and used my hands to mix up everything. I’ve seen it done that way so many times on the Food Network by Bobby Flay and many others that I’m getting used to it. The KitchenAid does work really well though.
• To assemble the loaf just put fill a lined silicone loaf pan (with silicone insert to enable the meat loaf to drain)-fill ½ full with meat mixture and pat gently in. Then put spinach leaves on top the meatloaf, then about a cup of fresh shredded mozzarella on top the spinach. Then cover with more of the meat mixture to top of the loaf pan.
• Bake for 1 hour or until firm to the touch on a metal baking sheet.
• You will have quite a bit of the meat mixture left that you can bake into another meatloaf with or add about 2 cups or more of cooked rice to it-as I did-and turn it into Porcupine Peppers with it!
• You can take care of quite a few dinners at once this way.
• Put a towel on the counter or other protective trivets on the counter so when the very hot metal pan comes out you can immediately set it down! I recently got some great oven mitts from Ace Store Front Restaurant Supply that withstand up to 500 degrees & are flame retardant. I got 2 of them for under $10. Really good deals there if you want to know more about that or any thing else just contact me at my new email address at: PollyLePore@gmail.com
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• Polly’s Porcupine Peppers
• Created by Paulette Le Pore Motzko, March 4th, 2009
• PollyLePore@gmail.com
• Take the remainder of the meat mixture from making the meatloaf and add to the mixture:
• 1-2 cups or more of your choice of cooked rice (I used jasmine rice)
• ½ cup of Panko bread crumbs (Ian’s makes a good one)
• ¼ cup catsup or more to moisten and give flavor
• (or you can use homemade or bottled marinara here to give a more Italian touch)
• To this add 1 cup of cooked veggies: diced carrots, peas, corn, lima beans combo-for added texture, flavor and color
• 6 bell peppers-any color-what ever is cheapest or most plentiful
• Put all the peppers in a small 8x8 pyrex baking dish or other microwave safe dish large enough to fit 6 bell peppers-tops removed and seeds taken out.
• Take an average size ice-cream scooper and scoop out the meat mixture into the peppers. Stuff them full and use all the leftover meat mixture.
• Cook in the microwave on high power for 5 minutes and rotate if you don’t have a Sharp Carousel oven. Keep cooking for let’s say 15 minutes total or until meat is done and firm but not overcooked.
• Take your pick of: barbecue sauce, marinara sauce, or catsup to top the peppers with once they’re cooked.
• Serve with mashed potatoes, yams or sweet potatoes and either the salad of your choice or other green vegetables.
• Most importantly-Enjoy!
• These peppers are great for lunches and are transportable. If you take them make sure you have a thermos type lunch pail and ice packs. You can also take one of the peppers to lunch frozen and it will be thawed by the time your lunch rolls around. Then if you have a microwave at your job site, “zap it” for about 30 seconds to 1 minute and that should do.
• Slice whatever you don't eat and put slices in ziplock bags and freeze. That way you can put together a meal in no time by just thawing and heating in the microwave. Add some homemade marinara or your favorite store-bought variety. I like Hunt's Hot & Zesty in a can-it is amazingly flavorful and cheap and convenient.

Add as much spinach as you like   Close

meat loaf mix   Close