Stuffed Meatloaf

First of all, I am not a culinary artist as you can tell by the picture. Secondly, I've never been able to make a great meatloaf....until now.

Behold! Meatloaf that could actually be fed to dinner guests with no remorse!

Here's the recipe, which I tweaked a bit and it still worked.


Stuffed Meatloaf

1/2 cup chopped onion, cooked (I didn't cook mine...)
1/2 cup finely chopped roasted red bell pepper from a jar. (No, none of that to be found in SmallTown, GA and we didn't miss it...wonder if pimientos would work..)
1-2 tsp Adobo seasoning
2 large eggs, beaten
3/4 cup bread crumbs
1 1/2 lbs ground beef
3/4 t freshly ground pepper
1 1/2 cups fresh baby spinach (yes, you read right)
1 cup shredded mozzarella cheese (I used round slices of provolone instead.)
20 very thin slices of Genoa Salami (about 4 oz). (This time, I used salami in the sandwich meat dept bc it was BOGO...and it was the same size as the provolone and just worked perfectly...but I did not use 20 slices.)

So, here's what you do. In a large bowl, combine all the ingredients except the spinach, cheese and salami. Take your rings off and squish it all up really good. Then, you press it out into a 17x8 inch rectangle on wax paper. Yes, I actually got a ruler out and measured to make sure I was doing it just right.

Next, layer spinach, then cheese, then salami on top. Using wax paper to start (but not rolling it into the loaf, please), roll up meatloaf jelly roll style into an 8" log. Lift into loaf pan. (Some say it bakes nicely in a stoneware loaf pan...)

Bake at 350 for 1 hour and 10 minutes or until a meat therm in the center says 160. I don't have time for all that meat thermomertering...so I added a few minutes to be on the safe side.

Let cool 10 minutes before removing from pan and slicing. Arrange on a pretty platter, and Behold! Be prepared for much adoration....And the kids won't even know you snuck in the spinach!

Let me know if you try it! The recipe came from Menus4Moms.com.