Cheesy Spinach Stuffed Meatloaf
Prep: 15 minutes Cook: 1-1/4 hours Servings: Serves 6 1-1/2 lb. lean ground beef 3/4 cup soft bread crumbs 1 egg, slightly beaten 1 tsp. salt 1/8 tsp. pepper   Filling 1 package (10 oz.) frozen chopped spinach, defrosted, well drained 1/2 cup shredded part-skim mozzarella cheese 3 Tbsp. grated Parmesan cheese 1 tsp. Italian seasoning 1/4 tsp. salt 1/8 tsp. garlic powder   Topping 3 Tbsp. ketchup 1/4 cup shredded part-skim mozzarella cheese -- Italian seasoning (optional)
Heat oven to 350ºF. In large bowl, combine meatloaf ingredients, mixing lightly, but thoroughly. In medium bowl, combine filling ingredients; mix well. Set aside.   Place beef mixture on waxed paper and pat into 14x10-inch rectangle. Spread filling over beaf, leaving 3/4-inch border about edges. Starting at short end, roll up jelly-roll fashion. Press beef mixture over spinach filling at both ends to seal. Place seam side down on rack in open roasting pan.   Bake in oven 1 hour. Spread ketchup over loaf; return to oven and continue baking 15 minutes or until beef is no longer pink. Top loaf with 1/4 cup mozzarella cheese. Sprinkle with additional Italian seasoning, if desired.   To serve, cut into 1-inch thick slices.

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Recipe from the Texas Beef Council