Spinach Stuffed Meatloaf

Ingredients:

Meatloaf ingredients:

1. One pound of ground beef (or ground beef and  mixture)
2. Half a pound of ground chicken or turkey (optional for a lighter alternative)
3. Half a cup of breadcrumbs, ideally Italian-style for flavor
4. 1/4 cup of Parmesan cheese, grated
5. 1/4 cup milk (for a deeper flavor, use heavy cream)
6. One huge egg
7. One little onion, diced finely
8. Two minced garlic cloves
9. One teaspoon of dried oregano
10. One teaspoon of dried basil
11. To taste, add salt and pepper.
12. 1/4 cup of ketchup (to garnish)
    Regarding the spinach filling:
13. Four cups of fresh spinach (or one bag of thawed and squeezed-dry frozen spinach)
14. 1/4 cup cream cheese (optional; adds richness) or ricotta cheese
15. If desired, add 1/2 cup of shredded mozzarella cheese for a delicious filling.
16. One minced garlic clove
17. One tablespoon of olive oil
18. To taste, add salt and pepper.
19. 1/4 teaspoon nutmeg (optional; gives food a hearty, earthy taste)

Directions:

Get the spinach filling ready.
Add the spinach and sauté it. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the garlic for one to two minutes until it becomes fragrant.
Include spinach: When the frozen spinach is heated through and any moisture has evaporated, add the fresh spinach to the skillet and cook, stirring, until it wilts. Make sure the spinach is well-drained if you are using frozen spinach.
The season Add salt, pepper, and optional nutmeg for seasoning. Add the mozzarella, if using, and ricotta (or cream cheese). Take off the heat and let it cool.
Get the meatloaf ready:
Turn the oven on to 375°F, or 190°C. Use parchment paper to line a baking sheet or gently butter a loaf pan.
Combine the ingredients for the meatloaf: Ground beef (and turkey, if using), breadcrumbs, grated Parmesan, milk, egg, onion, garlic, oregano, basil, salt, and pepper should all be combined in a big bowl. Stir everything until thoroughly blended.
Create the meatloaf’s base: Spoon half of the meat mixture into a loaf pan or onto a surface lined with paper. To make room for the spinach filling, press it down into the shape of a loaf, creating a shallow well down the middle.
Place the spinach mixture into the well in the center of the meatloaf using a spoon. Ensure that the spinach is dispersed evenly.
Cover with the remaining meat mixture: To guarantee that the spinach stays inside while cooking, take the remaining half of the meat mixture and cover the spinach filling, sealing the sides. Press the loaf into the loaf pan, taking care to form it.
Add ketchup on top: For a tangy finish, lightly cover the meatloaf with ketchup. If you’d like, you can also use tomato paste or barbecue sauce.
Bake: Bake the meatloaf for 45 to 55 minutes in a preheated oven, or until the meat is cooked through and the internal temperature reaches 160°F (71°C).
Let the meatloaf rest: Before slicing, take the meatloaf out of the oven and allow it to rest for five to ten minutes.
Serve:
Serve your spinach-stuffed meatloaf with a simple salad, roasted veggies, or mashed potatoes, depending on your preference!