Spinach and Mozzarella Stuffed Meatloaf Recipe
Looking for a family-friendly meatloaf recipe? This delicious, moist Italian-style meatloaf is stuffed with spinach and mozzarella cheese.
Servings: 6 people
Calories: 317kcal
Equipment
- 1 greaseproof paper
Ingredients
For the meatloaf
- 15 grams butter
- 1 onion finely chopped
- 1 tsp smoked paprika
- 500 grams lean steak mince
- 75 grams fresh breadcrumbs
- 1 garlic clove crushed
- 4 tbsp tomato puree
- handful fresh chopped herbs parsley, marjoram, basil, etc
- 1 free-range egg beaten
- Shetland sea salt
- freshly ground black pepper
Filling
- 120 grams spinach tough stalks removed
- 150 grams mozzarella cheese
- Shetland sea salt
- freshly ground black pepper
Instructions
- Preheat oven to 180 C / 350 F. Line a 2 litre bread pan with baking paper. Set aside.
- Melt 15 grams butter in a skillet and sauté 1 onion, finely chopped, until softened (a few minutes). Add 1 tsp smoked paprika and sauté a further minute.
- Mix 500 grams lean steak mince, 75 grams fresh breadcrumbs, 1 garlic clove, 4 tbsp tomato puree, a handful fresh chopped herbs, 1 free-range egg, beaten, and onion mixture together in a large bowl using your hands to combine thoroughly. Season well with Shetland sea salt and freshly ground black pepper.
- Wash and chop 120 grams spinach, removing any tough stalks. Cook in a dry pan until wilted. Drain excess liquid if required.
- Lay out a sheet of greaseproof paper on your work surface.
- Press meat out into a rectangle the length of you bread pan and 1/2 inch thick.
- Sprinkle with a layer of chopped cooked spinach and then with 150 grams mozzarella cheese, torn roughly. Season well with Shetland sea salt and freshly ground black pepper
- Using the greaseproof paper to help. start rolling along the short side of the rectangle. Press into shape as you roll.
- Close both ends of the meatloaf by firmly pressing the edges together.
- Place the meatloaf in the bread pan and cover tightly with tin foil so that no moisture can escape.
- Place tin in a large casserole pan filled with 1 inch of water.
- Bake for 90 minutes. Remove the foil and broil for a few minutes under a high heat if you want to crisp up the top.
- Serve with creamed potatoes and extra veg. Leftovers (if there are any!) freeze very well.
Nutrition
Calories: 317kcal | Carbohydrates: 13g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 350mg | Potassium: 517mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2365IU | Vitamin C: 8mg | Calcium: 191mg | Iron: 4mg