- Meat and poultry
- Beef mince
Vegetables and oats make this meatloaf wonderfully moist and light. Serve with roasted mixed vegetables such as new potatoes in their skins, courgettes and red onions.
44 people made this
- 1 tbsp extra virgin olive oil
- 2 large onions, finely chopped
- 6 garlic cloves, crushed, or to taste
- 1 can chopped tomatoes, about 400 g
- 150ml (5 fl oz) chicken stock
- 1 tsp dried mixed herbs
- 500g (1 lb 2 oz) young spinach leaves
- 2 tbsp crème fraîche
- ½ tsp freshly grated nutmeg
- 450g (1 lb) lean mince
- 450g (1 lb) lean minced pork
- 1 celery stick, finely chopped
- 1 large carrot, grated
- 50 g (1 3/4 oz) porridge oats
- 2 tsp chopped fresh thyme
- 5 tbsp semi-skimmed milk
- 1 egg, beaten
- 2 tsp Dijon mustard
- salt and pepper
MethodPrep:55min ›Cook:50min ›Ready in:1hr45min
- Heat the oil in a saucepan over a moderate heat. Add the onions and garlic and cook, stirring often, for about 5 minutes or until the onions are soft and golden.
- Transfer half of the onion mixture to a large bowl and set aside. Stir the tomatoes with their juice, the stock and mixed herbs into the onions remaining in the pan. Season to taste. Bring to the boil, then cover and leave to simmer very gently, stirring occasionally, while preparing the meatloaf.
- Preheat the oven to 180ºC (350ºF, gas mark 4). Wash the spinach and put it in a large saucepan. Cover and cook over a high heat for 2–3 minutes, shaking the pan often, until the leaves are wilted.
- Tip the spinach into a colander to drain. When it is cool enough to handle, squeeze it dry with your hands, then chop it roughly and put it into a bowl. Stir in the crème fraîche and season with half of the nutmeg and salt and pepper to taste.
- Add the meat to the reserved onion, with the celery, carrot, porridge oats, thyme, milk, egg, mustard and remaining nutmeg. Mix the ingredients well.
- Lay a large sheet of cling film on the work surface and place the meat mixture in the centre. With a palette knife, spread the meat into a 23 x 18 cm (9 x 7 in) rectangle. Spread the spinach mixture evenly over the meat, leaving a 1 cm (½ in) border all round. Starting at a short end, carefully roll up the meat and spinach like a Swiss roll, using the cling film to help. Pat the sides into a neat shape and place the roll on a non-stick baking tray, discarding the cling film.
- Place the meatloaf in the centre of the oven and cook for 45 minutes, then remove from the oven and brush lightly all over with a little of the tomato sauce. Return to the oven and cook for 5 minutes to set the glaze and brown it slightly. To check if the meatloaf is cooked right through, insert a skewer into the centre and remove after a few seconds – it should feel very hot when lightly placed on the back of your hand.
- When the meatloaf is ready, remove it from the oven, cover loosely with foil and leave to stand for 10 minutes. Serve cut into slices, with the rest of the tomato sauce.
Each serving provides
Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E, zinc. Good source of calcium, selenium, vitamin B2. Useful source of iron.
Some more ideas
Minced beef can be used on its own for a more traditional meatloaf, or you can use minced turkey, chicken or veal instead of either the beef or the pork. You could also use a combination of three different meats. * Leftover meatloaf is delicious sliced and served cold with salad or in sandwiches. * For 2 meatloaf and potato pies, each serving 4, make the meatloaf mixture as in the main recipe, but use 900 g (2 lb) spinach and 4 tbsp crème fraîche or soured cream for the spinach filling. Cook 1.5 kg (3 lb 3 oz) peeled potatoes in boiling water until tender; mash with enough milk to make a light fluffy texture and season with salt and pepper to taste. Divide the meat mixture in half and press into two 23 cm (9 in) springform tins. Top each with half of the spinach, spreading it into an even layer, then cover with the mashed potatoes. Set the tins on baking trays and bake in a preheated 180ºC (350ºF, gas mark 4) oven for 55 minutes. Let stand for 10 minutes, then remove the sides of the tins and serve the pies cut into wedges.
Spinach provides good amounts of carotenoid compounds and several antioxidants, including vitamins C and E, and substantial amounts of the B vitamins. * Porridge oats are an excellent source of soluble fibre, which can help to reduce high blood cholesterol levels.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
This was the first time I've made meatloaf and the recipe was tasty, succulent and enjoyed by all but I used turkey-05 Feb 2012
Made it in the morning and kept in fridge till ready to bake, huge hit with the family will definitely make again-06 Apr 2016
I made this tonight and it was a great success! Will definitely cook again! Loads left over for tomorrow!-23 Jul 2015
Cheesy Spinach Stuffed Meatloaf
Here's a tasty twist on an old favorite! And let's face it, nothing says comfort food more than a homemade meatloaf hot out of the oven&mdashand this special meatloaf has presentation, as well!
1 1/2 pound lean ground beef
3/4 cup soft bread crumbs
1 large egg, slightly beaten
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon kosher or sea salt
1/8 teaspoon garlic powder
3 tablespoons ketchup
1/4 cup shredded part-skim mozzarella cheese
Italian seasoning (optional)
Not everybody likes meatloaf, this happens if you’ve had bad experience with meatloaf in the past. But, guys, not all meatloaf is the same. Different ingredients and their ratio can give different texture and flavor. Plus, most of the recipes tell you to bake meatloaf in a loaf pan. Personally I don’t like it, you can hardly achieve an appealing look with a loaf pan. It is not easy to take it out of pan as well (even if you grease it).
I usually bake meatloaf on a grill skillet. However, this time I used a roasting tray with rack. I was over the moon with the result. Cleaning was a breeze because I lined the tray with parchment paper and baked the meatloaf on the wire rack. The rack keeps the meatloaf off the tray’s bottom and allows air to circulate. This guarantees even cooking and the tray underneath collects the meatloaf’s drippings.
Ingredients for Stuffed Meatloaf
Panko bread crumbs: To make sure your meatloaf is tender and doesn’t fall apart, you need to use breadcrumbs. Soak them in milk until they become soggy. Once they are soggy, mix with other meatloaf ingredients.
Milk: It adds the needed moisture to the meatloaf. For a dairy- free version, use low sodium beef stock, non-dairy milk or water.
Ground beef: What kind of meat is best for meatloaf? Use 70-75 % lean beef. Very lean meat will make your meatloaf dry. On the other hand, a fattier beef will produce lot of grease. So the perfect choice is a lean chunk of beef.
Medium onion and garlic cloves: You can add them raw or sauté in olive oil like in my Best Meatloaf recipe before adding to the meatloaf. Sautéing helps veggies release more of their moisture.
Parmesan cheese: The recipe calls for Parmesan cheese, but you can use any hard cheese (Cheddar, Emmental, Grana Padano, Gruyère , Provolone..)
Fresh dill leaves: If you don’t like dill, use parsley or cilantro.
Large eggs: Do you have to put egg in meatloaf? YES. Don’t skip it. They work as a binder and help meatloaf to hold its shape.
Worcestershire sauce: It adds so much flavor to the meatloaf.
Dijon mustard: The recipe calls for Dijon mustard, but even regular yellow mustard will work well.
Black pepper & Salt
Goat Cheese and Spinach Stuffed Meatloaf Recipe
I don’t know about you, but I’ve never really been a fan of meatloaf. My husband is so I’ve tried numerous recipes. Usually I try it, but he finishes the rest. I decided to switch things up on the classic meatloaf. The results were delicious.
I started with 3 pieces of bread. I used Udi’s gluten free bread, but you can use whatever you have on hand. I poured milk over it and let the bread soak it up (exact ingredients and measurements below).
I mixed the bread with the ground beef and eggs.
Once that was mixed well I added in my seasons and mixed it completely.
I flattened half the mixture and topped it with spinach and goat cheese. I just bought the 4 oz block and cut it in half. I’m sure the crumbles will work just as well.
I topped it with the other half of the beef mixture and coated the top with my ketchup, mustard, brown sugar, and hot sauce mixture.
The result was this beauty.
My husband liked the meatloaf, but thought my ketchup mixture was too sweet. I loved the ketchup mixture so he had a little and I ended up eating the rest (not all in one sitting).
Next time I’ll skip the brown sugar on half, because my husband loved the rest of it. If you’re looking for a new meatloaf recipe, give this one a try!
Mini Spinach & Mozzarella Stuffed Meatloaf
Our household loves meatloaf but the typical meatloaf requires a big hunk of meat be baked in an oven for an entire hour. That&rsquos a super long time if you&rsquore making it for a weeknight dinner. It&rsquos definitely not worth it if all you&rsquoll hear for an entire hour is &ldquois it done yet&rdquo and &ldquolet&rsquos just order pizza, I&rsquom starving.&rdquo Dang on hubby and kid.
These mini meatloafs come together in a breeze and only require a 25-30 minute bake time. The advantage of making any dish in mini form is usually less cooking time. Plus, these meatloafs are just so darn cute!
Speaking of cute, did you get a chance to watch the New Edition Story on BET?? Oh my gosh, amazing. I&rsquove always loved New Edition. &ldquoCan you stand the rain&rdquo &ldquoMr. Telephone Man&rdquo and &ldquoIf it isn&rsquot love&rdquo are some of my favorite songs of all time. Let&rsquos just say that my house and car have been blasting all the hits since it aired. I sure hope they put it on DVD because I am buying.
I sure hope you all enjoy this mini meatloaf stuffed with mozzarella and spinach recipe as much as my family does. Such an easy way to incorporate veggies and cheese in a weeknight dinner. Check out the video below for further instructions. As always, Enjoy 🙂
Heat oven to 375°F. Lightly spray medium skillet with cooking spray. Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender remove from heat.
Add spinach, 1/4 cup mozzarella cheese, and Parmesan cheese mix well. Set aside.
In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper mixing lightly but thoroughly. Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish. Form a deep indentation down middle of turkey fill indentation with reserved spinach mixture.
Top with remaining turkey, forming a loaf. Seal edges to completely enclose spinach filling.
Bake 30 to 35 minutes or until thermometer registers 170°F and juices show no pink color. Remove from oven sprinkle with remaining mozzarella cheese.
Return to oven 1 to 2 minutes, or until cheese melts. Let stand 5 minutes before slicing.
Bakin' and eggs
This seems like such a good twist on meatloaf! My favorite is turkey meatloaf with sundried tomatoes and feta – definitely going to try this next. Thanks!
[…] updated Bakin’ and Eggs with the recipe for the Mozzarella and Spinach Stuffed Chicken Meatloaf. Make it! It’s so […]
That looks soooo delish! I am definitely making it next week!
Oh my goodness. Up until now your Island Pork tenderloin was my favorite. It has some serious competition now!
Just updated my grocery list–every dish I’ve made from recipes you’ve posted has been awesome! Keep ’em comin’!
[…] and Spinach Stuffed Chicken Meatloaf Recipe from HERE, found via […]
[…] from a couple of recipes that I had seen here (recipe not online but I have the cookbook) and here, but I didn’t really follow either recipe and kind of just combined things and hoped for the […]
Hi, I just stumbled upon this blog and also your other one and I love them both! I’m definitely going to be an avid reader. This recipe was so good. My boyfriend loved it too. And in regards to your other blog, it’s pretty inspiring. I’m happy I found you!
[…] whatever reason, I have been craving meatloaf. I planned on making my favorite Mozzarella and Spinach Stuffed Chicken Meatloaf but decided to get creative and try a different variation. I ended up doing a spinach and feta […]
[…] Chicken Meatloaf (adapted from Bakin’ and Eggs, which was adapted from Seeded at the […]
Feta & Spinach Stuffed Meatloaf
• 1 tbsp Krinos® Olive Oil • 2 shallots, diced • 1 to 2 cloves garlic, minced • 4 cups baby spinach leaves • 1 400 g Krinos® Sheep and Goat Milk Feta, drained and crumbled • 2 lbs lean ground beef • 1 egg, lightly beaten • ½ cup seasoned breadcrumbs • 1 tsp Krinos® Pure Greek Dried Oregano • 3 Krinos® Roasted Red Peppers, pureed
• 1 tbsp Krinos® Olive Oil
• 2 shallots, diced
• 1 to 2 cloves garlic, minced
• 4 cups baby spinach leaves
• 1 400 g Krinos® Sheep and Goat Milk Feta, drained and crumbled
• 2 lbs lean ground beef
• 1 egg, lightly beaten
• ½ cup seasoned breadcrumbs
• 1 tsp Krinos® Pure Greek Dried Oregano
• 3 Krinos® Roasted Red Peppers, pureed
Pre-heat oven to 350°F (180°C).
Lightly coat a 9- x 5-inch loaf pan with cooking spray and lay a 6-inch strip of parchment across the center of the pan extending over the sides.
In a large skillet, heat oil on medium heat. Add shallots and sauté until translucent add garlic and sauté 1 minute. Remove half of the mixture and set aside. Add baby spinach sauté until just wilted. Remove skillet from heat add feta and stir to combine. Set aside.
In a large bowl, combine, beef, egg, breadcrumbs, oregano and reserved shallot mixture mix to combine being careful not to over mix.
On a large sheet of parchment paper, press meat mixture into a 9- x 12-inch rectangle. Place spinach mixture down the center and then carefully roll up meat to cover. Pat the seam and ends closed place seam side down in prepared loaf pan.
Spoon red pepper puree over top of meatloaf and bake for 60 to 70 minutes or until meat thermometer inserted in center registers 160°F (71°C).
Cover meatloaf with foil and let stand for 10 minutes. Remove from pan using the parchment handles. Slice and serve with a generous mound of garlic mashed potatoes!
Fresh mozzarella cheese produces an amazing melted cheese center for cheese stuffed meatloaf. You can also use bricks of mozzarella cheese, or even shredded, but be warned that they don’t melt as well as the fresh mozzarella cheese balls do. In addition to mozzarella, you can also experiment with other types of cheese. Cheddar is always a classic choice, but feel free to be more adventurous with cheeses like pepper jack, provolone, havarti, gouda, and more!
Don’t be fooled into over cooking your meatloaf just because there is a small pink spot. The color of your meatloaf will not tell you if it is done or if it is safe to eat. To tell if your meatloaf is fully cooked and safe to eat you need to take its internal temperature. For ground beef to be safe and fully cooked, it needs to reach an internal minimum temperature of 160 Fahrenheit. If your meatloaf is just a little pink but is 160 Fahrenheit, you are ready to eat.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.