Stuffed Meat Loaf Wspinach Tomatoes Mozzarella Recipes

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STUFFED MEAT LOAF W/SPINACH TOMATOES & MOZZARELLA



Stuffed Meat Loaf w/Spinach Tomatoes & Mozzarella image

I created this recipe to go with a Cheesy Supper Potato dish I made on yesterday. I had a pound of Baby Spinach that I did not want to spoil, & I wanted to add color & flavor to the spinach so I used diced tomatoes from the pantry, & I had Fresh Mozzarella left over from a previous dish, so that is how this dish was created. I...

Provided by Rose Mary Mogan

Categories     Other Main Dishes

Time 2h20m

Number Of Ingredients 16

3 lb ground chuck
2 pkg onion soup mix
1 can diced tomatoes (14-15 oz size) drained
evaporated milk(enough to make 1 cup when mixed with onion soup mix
1 c panko bread crumbs
3 lg eggs, room temperature
2 tsp ground cumin
1 lb fresh baby leaf spinach
1 Tbsp heaping full butter
1 Tbsp olive or canola oil
1 tsp kosher salt
1 lb fresh mozzarella
8 slice hickory smoked bacon
HEINZ CATSUP GLAZE
1/2-2/3 c heinz catsup
1 1/2 Tbsp raw turbinado sugar (or decorating sugar crystals)

Steps:

  • 1. Preheat oven to 375 degrees F. Add 1 tablespoon each butter & oil to a large pot or skillet, and leave on stove top till needed.
  • 2. Drain 1 can of diced tomatoes of most of the liquid, but leave some so it can help steam the spinach when added to the skillet.
  • 3. Heat oil and butter in skillet over medium high heat.
  • 4. Add slightly drained tomatoes to skillet
  • 5. Then add spinach to skillet and stir to mix.
  • 6. Cover with lid, and allow steam to accumulate, so spinach can wilt down.
  • 7. It should look like this when wilted.
  • 8. Remove skillet from heat and add spinach mixture to a strainer, and drain as much excess liquid as possible, allow to sit and continue to drain as it cools down, while you prepare the ground beef.
  • 9. Add the ground beef to a large bowl.
  • 10. Add Panko bread crumbs, eggs, chopped onion and cumin to ground beef.
  • 11. Empty both packages of onion soup mix into a 2 cup measure.
  • 12. Then add enough evaporated milk to make 1 cup. Stir to blend.
  • 13. Pour over ground beef mixture. Stir gently to mix together.
  • 14. Line a long shallow pan with a double layer of aluminum foil. Spray with non stick cooking spray. Add the meat loaf to the center of pan, then pat down shaping as close to a rectangle as you can. PRESS THE CENTER OF THE MEAT DOWN LOWER THAN THE OUTER EDGE, CREATING A SLIGHT WELL, TO HOLD THE SPINACH MIXTURE.
  • 15. NOW SQUEEZE OUT most OF THE LIQUID from the spinach and tomato mixture . Add to the well in the center of the meat.
  • 16. Top the spinach with the fresh mozzarella cheese slices.
  • 17. Now using the outer edge of the foil, lift foil UP AND OVER TO THE CENTER OF THE CHEESE AS POSSIBLE, THEN LIFT THE OPPOSITE SIDE AND DO THE SAME THING. Bring both ends up to meet the sides then gently press the meat together till all of the cheese is completely cover in the meat layer. Shape into a loaf as much as possible.
  • 18. Now cover the loaf with the slices of smoked bacon. Place pan in center of oven in preheated 375 degrees F. oven. Bake for 15 minutes. Then REDUCE OVEN TO 350 DEGREES F. AND CONTINUE TO BAKE FOR 40 MINUTES.
  • 19. After the 40 minutes has elapsed brush the top of the meat loaf with Heinz catsup, and sprinkle the raw sugar over the top of the catsup, return to oven and continue to bake for an additional 30 minutes.
  • 20. Remove from oven and allow to sit and cool about 10 minutes before slicing to serve.
  • 21. Slice and serve, I used a spatula to lift the slices from the pan. Serve with you favorite side items. Enjoy

ITALIAN MOZZARELLA-STUFFED MEATLOAF



Italian Mozzarella-Stuffed Meatloaf image

Our family's favorite meatloaf is stuffed with mozzarella.

Provided by ravenbutterfly

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

1 ½ pounds ground beef
1 medium onion, chopped
1 (8 ounce) can tomato sauce, divided
½ cup bread crumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano, divided
1 teaspoon salt
⅛ teaspoon ground black pepper
1 ½ cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 8.7 g, Cholesterol 88.9 mg, Fat 17.1 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 681.7 mg, Sugar 2.4 g

SPINACH - STUFFED MEATLOAF



Spinach - Stuffed Meatloaf image

This is a great tasting meatloaf that adds that important iron to your diet. This recipe was originally from the cookbook 1,000 Low Fat recipes by Terry Golson The preparation time does not include the resting time in the fridge. I like to get it ready the day before and then just pop it in the oven an hour before dinner.

Provided by Bergy

Categories     Cheese

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
2 egg whites
1 cup fresh soft breadcrumbs (white or whole wheat)
salt & pepper
1 shallot, minced
2 cloves garlic, minced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 (10 ounce) package frozen chopped spinach, thawed and very well squeezed
3/4 cup lowfat mozzarella cheese, grated
1/8 teaspoon ground nutmeg
1/4 cup ketchup (optional)

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.

CHEESY SPINACH-STUFFED MEAT LOAF



Cheesy Spinach-stuffed Meat Loaf image

For an extra special treat for supper, try this meatloaf. The combination of spinach and cheese makes it fancy enough to serve to guests.-National Livestock and Meat Board

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds ground round
3/4 cup soft bread crumbs
1/4 cup egg substitute
1 teaspoon salt
1/8 teaspoon pepper
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
TOPPING:
3 tablespoons ketchup
1/4 cup shredded low-fat mozzarella cheese

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.

Nutrition Facts :

ITALIAN STUFFED MEATLOAF



Italian Stuffed Meatloaf image

Meatloaf gets flair with this moist, Italian flavored meatloaf stuffed with cheese, spinach, and roasted peppers.

Provided by CareCook

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs ground sirloin (I also added 1/3 lb ground turkey breast)
1 large egg white
1 cup tomato juice
salt and pepper
1 teaspoon garlic, minced
1 teaspoon dried oregano leaves
1 onion, chopped
4 ounces mozzarella cheese (I used shredded Mozzarella) or 4 ounces provolone cheese (I used shredded Mozzarella)
1/2 cup frozen spinach (I used chopped fresh)
1/2 cup red pepper, roasted, jarred, chopped (I roasted my own fresh with olive oil spray 10 min at 425 degrees)

Steps:

  • Preheat oven to 350 degrees.
  • Combine in large bowl: sirloin/turkey, egg, tomato juice, salt and pepper, garlic, oregano, onion.
  • Put 1/2 mixture in 9x5x3 loaf pan coated with cooking spray. (I could only find 11x5x3 sorry!).
  • Layer on Cheese, Spinach, Peppers.
  • Cover with remaining meat mixture.
  • Bake for 1 hr, until meatloaf is done.
  • cool to room temp, wrap, freeze up to 3 months.
  • remove from freezer, thaw.
  • bake at 350 degrees for abt 20-30 min until heated through.
  • OR, slice and re heat in microwave.
  • can top with a bit of spaghetti sauce if desired.
  • comes with frozen italian green beans and/or ww pasta :).

Nutrition Facts : Calories 411.1, Fat 27.2, SaturatedFat 11.6, Cholesterol 116.2, Sodium 327.3, Carbohydrate 5.7, Fiber 1.2, Sugar 3.1, Protein 34.9

SPINACH-CHEESE STUFFED MEATLOAF



Spinach-Cheese Stuffed Meatloaf image

Make and share this Spinach-Cheese Stuffed Meatloaf recipe from Food.com.

Provided by Caroline Cooks

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs extra lean ground beef (only use very lean)
2 eggs
1 cup Italian seasoned breadcrumbs
salt & pepper
1/3 cup ketchup or 1/3 cup tomato sauce
3 tablespoons onions, minced
1 garlic clove, minced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
15 -20 baby spinach leaves
3/4 cup mozzarella cheese, shredded
1/2 cup ketchup
1/2 cup brown sugar
1 tablespoon italian seasoning

Steps:

  • Mix together beef, egg, breadcrumbs salt and pepper, onion, garlic, ketchup/tomato sauce, Worcestershire sauce and oregano. Mix well with clean hands. On a piece of plastic wrap or wax paper, spread out meat mixture in a rectangle - 12 x 8".
  • Spread spinach on top leaving 1/2" clear all around meat edges.
  • Sprinkle with cheese. Using paper/plastic to help roll up loaf starting from 8" side. Press gently as you go to make sure you have a firmly rolled loaf.
  • Press seam to seal.
  • Tightly wrap meatloaf in plastic wrap and refrigerate for at least an hour (or overnight).
  • Mix ketchup, 1 tablespoons Italian seasoning, and brown sugar together.
  • Place meatloaf, seam side down, in a baking pan (make sure that ends are sealed well).
  • Cover top with ketchup mixture and bake in a 350 degrees F. oven for 1 hour.
  • Remove from oven and let set for 15 minutes before slicing.

Nutrition Facts : Calories 409.7, Fat 11.7, SaturatedFat 5.2, Cholesterol 143.5, Sodium 948.3, Carbohydrate 42.4, Fiber 1.8, Sugar 27.2, Protein 33.7

CHEESE & SPINACH STUFFED MEATLOAF



Cheese & Spinach Stuffed Meatloaf image

This is one of the best meatloaf I have ever had and it is simple to make! A little note - You can use any mixture you like for the meatloaf itself.

Provided by Little Italian Prin

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef (or any meatloaf mix you like!)
2 eggs
1/2 cup breadcrumbs
2 tablespoons italian seasoning
1/4 cup chili sauce
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic (powder or salt)
1/4 cup chopped onion
8 -12 ounces cooper sharp cheese (I like the sharp cheeses, alter depending on your own taste)
1 frozen chopped spinach
1 (8 ounce) can tomato paste

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.

Nutrition Facts : Calories 636, Fat 39.4, SaturatedFat 19.6, Cholesterol 242.4, Sodium 2404.2, Carbohydrate 27, Fiber 4.6, Sugar 10.5, Protein 43.3

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