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Cheesy Spinach-stuffed Meat Loaf

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
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours
  • Makes
    6 servings


  • 1-1/2 pounds ground round
  • 3/4 cup soft bread crumbs
  • 1/4 cup egg substitute
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 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
  • 3 tablespoons ketchup
  • 1/4 cup shredded low-fat mozzarella cheese


  • 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.

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