Chesse stuffed Meatloaf
Monday, June 08, 2009
1 1/2lbs gound beef
1pkg. frozen spinach
2 cups shredded mozzarella cheese about8 ounces
1 jar 26 to 28 ounce chunky garden stlye pasta sauce
1 egg
1/4 cup bread crumbs plain or seasoned which ever you like
Wax paper
Pre heat oven to 350 degrees
In large bowl, cobine gound beef, 1/3 cup pasta sauce, egg slightly beaten and bread crumbs. Season, if desired with salt, peper, minced garlic. Shape mixture into 12x8 inch rectangle. Recommend using wax paper to mold the meat mixture.
In another bowl mix 1 1/2 cups of cheese with 3/4 of the froen spinch, thawed and drained. Sprinlke the mixture down te center leaving 3/4inch border. Roll,starting at long end, jely roll stlye. Press ends together to seal.
Baked uncovered for 45 minutes. Then Pour remaining sauce over meatloaf and sprnkle with 1/2 cup of cheese. Bake an additional 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
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