Spiral Spinach Meatloaf With Prosciutto And Swiss Recipes

SPIRAL SPINACH MEATLOAF WITH PROSCIUTTO AND SWISS

Steps:

• In large bowl, combine first 9 ingredients til well mixed.
• Dump out onto large sheet of foil.
• Press into a 13x19 rectangle.
• Top, within a 1/4-1/2 inch from edges, 6 slices of the swiss cheese. (Overlapping the cheese if needed.).
• Top the swiss cheese layer with the slices of prosciutto. (Overlapping if needed.).
• Starting from short end, roll up the meat. (Lifting the foil at first helps to get it started.).
• Roll all the way up and seal, pinching and smoothing the seam closed nicely.
• Seal each end closed nicely, too, so that you have a nice log.
• Place carefully into a shallow, sprayed, baking dish/pan. (Mine fit really well in my 7x11 baking dish.).
• Reform a bit if needed. (*Just make sure it didn't stretch out, and press with palms at each end pushing back in towards the middle.).
• Sprinkle top/outside with additional pepper. As much or little as you like.
• Bake in 350 degree oven for 45 minutes.
• Baste the whole outside with the 1 Tbl. ketchup.
• Bake 5 minutes longer.
• While it's still baking, cut the remaining 3 slices of swiss cheese in half corner to corner.
• When those 5 minutes are up, top the meatloaf with the cheese triangles, overlapping, all across the top nicely.
• Bake 10 minutes longer.
• (Your total baking time is 1 hour.).
• Remove from oven and let rest at least 5-10 minutes before slicing.
• Enjoy! (Made GREAT sandwiches the next day, too!).
• **Had a TON of trouble getting an ingredient to finally go through! It is to be 1 (1.8 oz.) packet Knorr Cream of Spinach Recipe Mix that I used. NOT "soup mix". Zaar glitch I guess. But you'll see on the packet. ;).

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.

SWEET-GLAZED SPIRAL MEATLOAF W/HAM AND SWISS

Steps:

• In large bowl combine first 7 ingredients til very well mixed.
• Place mixture onto a sheet of foil.
• Press out to a flat, even 8"x10" rectangle.
• Top evenly with 6 slices canadian bacon to within 1/2" of edges.
• Do the same then with the swiss cheese.
• Roll up starting from long side, lifting and using the foil to help you roll it all up.
• Roll up tightly.
• Pinch ends and seam closed very well. Place seam side down onto cookie sheet, or keep on the foil (seam side down)and place onto cookie sheet, that's what I did. Easier clean up!
• Sprinkle with a little coarse ground pepper.
• Bake in 350º oven for 1 hour.
• Coat with glaze during last five minutes of baking time.
• Glaze: mix together honey mustard and dark brown sugar til syrupy.
• *Some hams can turn ground beef slightly pink. It is done in 1 hour. Just check juices to see if they are running clear.
• **"Do-ahead" Tip:This can be rolled up and refrigerated (covered)for up to 24 hours before baking.

SIMPLY DIVINE MEAT LOAF WITH SPINACH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

PROSCIUTTO-STUFFED MEAT LOAF

Steps:

• In a large skillet, saute onion in oil and butter for 2 minutes. Add garlic; cook 1 minute longer. Add mushrooms; cook 6-8 minutes longer or until mushrooms are tender and no liquid remains. Stir in salt and pepper. , In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushroom mixture. Crumble beef and sausage over mixture; mix well., On a large piece of heavy-duty foil, pat beef mixture into a 15x10-in. rectangle. Layer the prosciutto, Havarti, basil and tomatoes to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seams and ends. , Place seam side down in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 75-85 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Using two large spatulas, carefully transfer meat loaf to a serving platter.

SPIRAL MEATLOAF

Steps:

• Mix the meats, soup mix, water, oatmeal, egg, steak sauce and herbs together in a large bowl.
• Pat meat mixutre into a rectangle.
• The meat should be about 1/2 inch thick.
• Lay the baby spinach leaves over the meat, overlapping them to form a solid layer.
• Sprinkle all but 1/2 cup of cheese over the spinach.
• Carefully roll the meat up.
• This can be a little tricky, but once the first roll is made, it gets easier.
• Once rolled, pinch the ends to seal and place on a cooking sheet.
• Sprinkle remaining cheese and reserved parsley on top.
• Bake at 350 for 45-55 minutes.
• Let rest for five minutes before slicing.

PESTO FILLED SPIRAL MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• Cover the inside of a 13x9x2-inch baking pan with aluminum foil.
• In a mixing bowl, thoroughly combine the ground chuck, sausage, bread crumbs, beaten eggs, salt, nutmeg, and pepper.
• In a separate bowl, combine the pesto, 1 cup of the Cheddar cheese, the crumbled bacon,a nd the hard-cooked eggs.
• Place the meat mixture between 2 sheets of waxed paper and roll into a rectangular shape about 1/3 inch thick.
• Remove the top sheet of waxed paper and spread the pesto mixture all over the top of the flattened meat.
• Roll up the meat like a jelly roll, peeling back the remaining waxed paper as you go.
• Shape the ends of the roll, as needed, with your hands to form a neat cylindrical shape, entirely enclosing the pesto.
• Place the meat loaf, seam side down, in the prepared baking pan.
• Sprinkle the meat loaf with the remaining 1/2 cup Cheddar cheese.
• Bake until cooked through and browned, 1 hour.
• Pesto: Place the garlic and half of the olive oil in a food processor.
• Process until the garlic is pureed.
• Add the remaining oil, the basil, pine nuts, and Parmesan.
• Process to a smooth paste.
• The pesto should be fairly dry for the meat loaf.
• If the puree is too wet, blot it with paper towels to remove excess oil.