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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Lean and Luscious by Bobbie Hinman and Millie Snyder. I started making this recipe years ago in college and it's still one of my favorites. Baking the meatloaf on a rack lets the fat drain away, so this is a bit drier than traditional spongy meatloaf. Ingredients:
3/4 cup tomato sauce |
1/2 teaspoon dried oregano |
1/8 teaspoon garlic powder |
1/4 teaspoon dried basil |
1/8 teaspoon pepper |
1 lb lean ground beef |
1/4 cup seasoned italian breadcrumbs, plus |
2 tablespoons seasoned italian breadcrumbs |
1 (10 ounce) package frozen chopped spinach, thawed and drained well |
4 ounces shredded mozzarella cheese (1 cup) |
1 tablespoon grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine tomato sauce and spices.
3. In a large bowl, combine beef, crumbs and 1/2 cup of the tomato sauce mixture. Mix well. Spread meat on a piece of wax paper, forming a rectangle about 8 x 10 inches.
4. Spread spinach over half the meat. Top with Mozzarella cheese, still only covering half the meat.
5. Fold meat over so that spinach and cheese are inside. Seal edges.
6. Transfer meat to a rack in a shallow baking pan. Top with remaining tomato sauce. Sprinkle with Parmesan cheese.
7. Bake 1 hour.
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