Spinach Mozzarella Meatloaf Food

ITALIAN SPINACH & MOZZARELLA STUFFED MEATLOAF

Steps:

• Add 1 TBS of olive oil to small sauce pan. Add in diced onions and minced garlic. Cook until slightly softened and fragrant, about 5 minutes.
• Add in crushed tomatoes, oregano, dried basil, dried parsley, salt and pepper. Bring to boil, cover and let simmer for at least 20 minutes.
• Preheat oven to 375 degrees. Spray 9×5″ loaf pan with non stick cooking spray.
• Add 1 TBS olive oil to saute pan. Add in 3 cups fresh spinach and cook until wiled, about 5-7 minutes. Set aside.
• Add ground chicken to large bowl with remaining 1 cup of finely chopped fresh spinach, onion, garlic, grated cheese, egg, bread crumbs, oregano, dried basil, parsley, salt, pepper and 2 TBS olive oil. Mix with your hands until well combined.
• Spread half of the meat mixture evenly into your loaf pan. Layer with cooked spinach, about ½ cup marinara sauce (until meat is evenly covered) and fresh mozzarella slices (about half mozzarella ball).
• Top with remaining half of meat mixture, spread evenly.
• Bake for 1 hour or until internal temperature reaches 160 degrees.
• Remove from oven, and top with another ½ cup of sauce and remaining half of mozzarella slices. Bake for another 10 minutes until mozzarella is melted. (I like to turn my broil on for the last 2 minutes to get my mozzarella lightly golden).
• Remove from oven, top with fresh basil and let sit 10 minutes before serving.

SPINACH MOZZARELLA MEATLOAF - ONE LOAF

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, egg, onion, garlic, and salt. Transfer to loaf pan.
• Bake 75 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F. Top with remaining cheese to serve.

SPINACH MOZZARELLA MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, and eggs. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Top with remaining cheese to serve.

SUN-DRIED TOMATO MEATLOAF WITH MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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SPINACH - STUFFED MEATLOAF

Steps:

• Mix together the beef, egg whites, breadcrumbs salt& pepper, shallots garlic, worcestershire sauce& oregano.
• Use your hands to really combine the mixture.
• After you have squeezed as much moisture as you can from the spinach combine it with the cheese, nutmeg& season with salt& pepper.
• On a piece of plastic wrap or wax paper spread out the meat mixture in a rectangle apprx 12 x 8".
• Spread the spinach mixture on top leaving apprx 1/2" clear all around the meat edges.
• Using the paper (plastic) to help roll up the loaf starting from the 8" side.
• Press gently as you go to make sure you have a firmly rolled loaf.
• Press the outside edges together.
• Tightly wrap the meatloaf in plastic wrap (or wax paper) and refrigerate for at leat an hour (I make the loaf the day before and leave it rolled in the fridge over night to be baked the next day).
• Place the meatloaf on a roasting rack in a roasting pan and bake in a 350F oven for 1 hour.
• If you are using the ketchup spread it on top of the loaf before putting it in the oven.

CHEESE & SPINACH STUFFED MEATLOAF

Steps:

• Preheat Oven to 350 degrees.
• Mix meatloaf ingredients in a large bowl.
• Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
• Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter).
• Microwave frozen spinach according to package information, then drain.
• Place spinach on top of cheese making sure to leave perimeter empty.
• Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
• After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
• Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland).
• Bake covered for about 35 - 45 minutes or until desired temperature.

ITALIAN MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
• Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
• Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

CHEESY SPINACH-STUFFED MEAT LOAF

Steps:

• In a large bowl, lightly combine meat loaf ingredients. On a waxed paper, pat into a 14x10-in. rectangle. , In a small bowl, combine filling ingredients. Spread over rectangle, leaving 3/4 in. around edges. Starting with a short end, roll up jelly-roll fashion. Press meat mixture over filling at both ends to seal. Place loaf, seam side down, on a rack in a roasting pan. , Bake, uncovered, at 350° for 1 hour. Spread with ketchup; bake for 15 minutes longer. Sprinkle with cheese; let stand a few minutes. Cut into 1-in. thick slices.

MOZZARELLA MEAT LOAF

Steps:

• Combine beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano, mixing lightly but thoroughly. Shape into a loaf and place in a greased 9x5-in. loaf pan. Bake at 350° for 1-1/4 hours or until no pink remains; drain. , Spoon pizza sauce over loaf and top with mozzarella cheese slices. return to oven for 10 minutes or until the cheese is melted. , Meanwhile, if desired, saute green pepper and mushrooms in butter; arrange on top of meat loaf. Sprinkle with parsley if desire.