Spinach and Mozzarella stuffed meatloaf

2 pounds Lean ground beef
2 cups Fresh bread crumbs (4 slices)
1/2 cup Milk
1/2 cup Minced onion
2 Eggs
1 teaspoon Salt
1/4 teaspoon Pepper
10 ounce Package of chopped spinach
Shredded mozzarella

Hints: it's challenging to remove the meatloaf from the pan in one piece when it is a filled meatloaf. also: when we have a heel of bread left in the bag (or a couple of slices leftover from homemade bread, that nobody seems to want to eat) I put the leftover bread in a food processor and make crumbs out of it, then put them in a freezer bag and store them in the freezer for use whenever I need bread crumbs for a recipe such as this one).

1. In large bowl, mix well lean ground beef, fresh bread crumbs and milk, onions, eggs, salt and pepper.


2. Spoon half the mixture into 9" by 5" loaf pan; with spoon, level top. Cover with spinach leaves (I used fresh spinach. The recipe calls for a 10-ounce package of chopped spinach, thawed and drained), then cover with a layer of shredded mozzarella cheese. Cover with the rest of the meatloaf mixture and level top with spoon. Bake in 350 F oven for 1 1/2 hours.


3. Let meat loaf stand 5 minutes at room temperature; pour off and discard drippings.


4. With spatula, loosen meat loaf from pan; invert onto warm platter and remove loaf pan.



Serving Size: Makes 10 1.5 inch pieces

Number of Servings: 10

Recipe submitted by SparkPeople user AMEIERMN1.