Spinach-Mushrooms-Cheese Stuffed Meatloaf
This is THE BEST MEATLOAF I have ever made. It may not be the best in the world but it is certainly the best one I have made in my life. The stuffing was delicious. The meat wasn’t dry which really surprised me. My son ate spinach without being forced to do so. And he loved it! We all loved it.
Spinach-Mushrooms-Cheese Stuffed Meatloaf
Ingredients
- 3-4 pounds ground beef
- 1 egg, beaten
- generous sprinkle of Italian Seasoning
- sprinkle of garlic powder
- salt and pepper
- few drops of Worcestershire sauce
- fresh breadcrumbs (crumbed/blended a half- of sub roll in a blender)
STUFFING
- 1 sm onion (chopped)
- half a bag of fresh spinach
- 4 med button mushrooms sliced (sliced)
- sprinkle of garlic powder
- sprinkle of Italian seasoning
- salt & pepper
- few drops of Worcestershire sauce
- few slices of cheddar cheese (use feta or goat cheese if available)
- a little bit of oil
TOPPING
- 1 cup ketchup
- 1/2 cup brown sugar
- 1 tbsp spicy mustard
- pinch of nutmeg
Instructions
- Heat up oil in a pan. Cook the chopped onions until translucent. Add the fresh spinach, season with garlic powder, Italian Seasoning, salt & pepper, and few drops of Worcestershire sauce. Stir around a few times. Stir in the sliced mushrooms. Cook for a couple more minutes. Set aside.Preheat the oven to 355°
- In a large mixing bowl, combine the beef, beaten egg, few drops of Worcestershire sauce, Italian Seasoning, garlic powder, salt & pepper. Mix everything together with your hands.
- I almost forgot the breadcrumbs. Continue to mix everything together with your hands.
- Flatten the meat mixture into a clean cutting board. TIP: Use a rolling pin to get a smooth surface.
- Distribute the spinach & mushrooms stuffing on top, evenly.
- Add slices of cheddar cheese. Feta cheese or goat cheese would be great too. But if you don’t have any of them, regular Kraft cheddar slices would do.
- Slowly and carefully roll the meat with stuffing.
- Carefully transfer the rolled stuffed meatloaf into a large baking pan. Cover with foil and bake for 45 minutes.
- While the stuffed meatloaf is cooking, make your sauce topping. In a bowl, whisk together the ketchup, brown sugar, spicy brown mustard and nutmeg. Whisk until well-incorporated then set aside.
- After baking for 45 minutes, take the baking pan out, take the foil off, then generously brush the top of the meatloaf with the topping. Put it back in the oven to bake for another 20-25 minutes.
- After the last baking, take the pan out of the oven and let it cool for 5 minutes or so. Transfer it in a serving platter. Slice diagonally.
Serve with creamy mashed potatoes and peas.
This was so dangerously good that I did my Hip-Hop Abs exercise at 9:30pm, that was after watching The Office on NBC. I just felt so guilty eating too much of this stuffed meatloaf last Thursday. My goodness gracious!
