SAN DIEGO — Growing up, meatloaf was one of the favorite dinners my Mom would make for our family. This is me just adding a little casual elegance to that recipe.
Stuffed Meatloaf
- 2 lbs. Ground beef 20% lean
- ½ cup Diced onion
- 1 cup Italian Panko breadcrumbs
- 2 Egg
- ½ cup Milk
- 1 jar Pasta sauce
- ½ bag of 16 oz. Baby spinach
- ½ cup Mozzarella cheese
- ½ tsp Black pepper
- 1 tsp Kosher salt
- 1 tbsp Italian Parsley, chopped
- 2 tbsp Olive oil
Preheat the oven to 350°. Sauté spinach with 1 tablespoon of olive oil, lightly seasoned with salt. Once finished cooking tilt pan on the side to drain off excess water.
In a separate bowl, combine eggs, breadcrumbs, milk, and onions, mix in salt and pepper, and set aside. In a separate bowl, break apart ground beef, add mixture and mix thoroughly, split into two portions.
Use 1 tablespoon of olive oil in the baking pan, form 1/2 the meatloaf in the pan with a basin in the center and put spinach and cheese in the center.
Using a piece of plastic wrap lay it out on your cutting board and place the other half of the meatloaf mixture there, flattening it out to cover the stuffed meatloaf removing the plastic. Press the edges together once you lay it over the top, forming it into an oblong shape.
Place in the oven for 30 minutes until a nice crust forms over the top. Remove from the oven and top with half the jar of pasta sauce and return to the oven for 10 more minutes. Warm the remaining pasta sauce, remove meatloaf from the oven and let rest for 5 to 10 minutes. Slice and serve with a little sauce on the side.
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