Cheese & Spinach Meat Loaf
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Lean ground beef||2 Pound|
|Onion||1 Small, finely chopped|
|Eggs||2 , lightly beaten|
|Tomato sauce||1 Can (10 oz)|
|Prepared mustard||1 Teaspoon|
|Dry oregano||3⁄4 Teaspoon|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Garlic salt||1 Teaspoon|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
In a large bowl, combine crumbs, beef, onion, eggs, 1/2 cup of the tomato sauce, mustard, oregano, salt, and pepper.
On a large sheet of plastic wrap, pat meat mixture into a 12-inch square.
Distribute spinach over meat to within 1/2 inch of edges; sprinkle spinach with garlic salt.
Distribute 1 cup of the cheese over spinach to within 1 inch of edges.
Using plastic wrap to lift meat, roll up meat jelly roll style.
Pinch seam and ends closed to seal in filling.
Carefully place meat roll, seam side down, in a shallow rimmed baking pan.
Bake in a 350° oven for 1 1/4 hours.
Remove pan from oven; spoon out and discard drippings.
Pour remaining tomato sauce over meat loaf, return to oven, and continue to bake for 15 more minutes.
Remove meat loaf from oven and sprinkle with remaining 1/2 cup cheese; return to oven and continue to bake until cheese is melted (about 5 more minutes).
With wide spatulas, carefully transfer meat loaf to a warm platter.
Let stand for about 5 minutes before slicing.