Frosted Spinach Stuffed Meatloaf
1 pound ground beef
1/2 pound ground pork
garlic cloves — (2-3) crushed
1/4 cup bread crumbs — plain
1/4 cup parmesan cheese
1 egg
1 box frozen chopped spinach — (10 oz) thawed and squeezed dry
1/4 cup minced onion
1 egg
1/4 cup Italian bread crumbs
1 cup cheddar cheese, shredded
1/8 tsp kosher salt
1/4 tsp freshly ground black
pepper
*Cheesy Mashed Potatoes*
5 medium potatoes — peeled and cut into 8 pieces
1/2 cup whole milk — up to 1/4 cup more
Salt and pepper — to taste
1 cup cheddar cheese, shredded
Meatloaf: Mix beef, pork, minced garlic, 1/4 cup bread crumbs, parmesan cheese, and 1 whole egg. On a piece of waxed paper, pat meat mixture into a rectangle (about 9×15″). Mix spinach, onion, egg, 1/4 cup bread crumbs, cheese, salt, and pepper. Spread over patted meat mixture. Starting at a narrow end, roll meatloaf up in a jelly roll fashion. Place in a loaf pan (one with a fat drip insert). Bake in a preheated 400°F oven 1 hour. About half way through cooking time top meatloaf with potatoes (like frosting a cake). Continue cooking (30 minutes) until potatoes are nice & browned & meatloaf is cooked through. Allow to sit for 5 minutes before slicing. Serves 4-6
Cheesy Mashed Potatoes: Place potatoes in a large pot with enough water to cover. Bring potatoes to a boil over high heat, reduce heat to med. and cook until tender. Remove from heat, drain, add milk (or you can use chicken broth of equal amount). Mash potatoes until smooth. Add salt and pepper to taste. Gently stir in shredded cheese, cover and let sit until cheese melts, about 3 to 5 mins.
Per Serving (excluding unknown items): 673 Calories; 44g Fat (59.4% calories from fat); 38g Protein; 30g Carbohydrate; 4g Dietary Fiber; 199mg Cholesterol; 670mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat.
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