Stuffed Meatloaf - Recipe

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STUFFED MEATLOAF

2-3 lbs. beef (or combination or pork, beef & veal)
1 lb. Italian sausage, remove casings
1-2 pkgs. chopped frozen spinach, defrosted & squeezed dry
1/2 c. bread crumbs
2-3 eggs
Salt, pepper, garlic, Italian seasonings to taste
2-3 tsp. pignola (pine) nuts (opt.)

Combine and mix all ingredients thoroughly and roll out into rectangle shape between 2 large sheets of waxed paper, about 1/2" to 3/4" thick; approximately 10"x14". Remove top sheet before adding filling.

FILLING:

1/4 lb. Italian salami, prosciutto or ham
1 lb. Ricotta cheese
1/2 c. Parmesan cheese, grated
1 egg, whisked
1 (16 oz.) Mozzarella cheese, sliced (1/4 lb. to be cubed for filling, opt.)

Place a layer of salami, prosciutto or ham over meat. Combine the other ingredients and spread mixture over the salami. Spread with cubed Mozzarella cheese.

Remove bottom layer of waxed paper on edge nearest you and raise gradually. Roll away from you as if making a jelly roll. Continue until meat loaf is rolled completely and waxed paper can be removed completely. Carefully transfer to jelly roll pan and put slices of Mozzarella cheese on top. Bake in 350 degree oven until done, about 1 hour. Can be served hot or cold; or frozen after baking.

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recipe reviews
Stuffed Meatloaf

· Mar 6 · #63221

Sarah (North Carolina) says:

Try using fresh spinach not in the meat mix but as a layer on top of the ricotta. Already shredded mozzarella works fine. The wax paper can be tricky so easy does it. Greek seasoning works well if you don't have Italian. It's ok to leave out the pine nuts which are quite pricey right now but they would be delicious.

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