Best 3 Stuffed Spinach Loaf Recipes

CHEESY SPINACH-STUFFED MEAT LOAF

Steps:

• In a large bowl, lightly combine meat loaf ingredients. On a waxed paper, pat into a 14x10-in. rectangle. , In a small bowl, combine filling ingredients. Spread over rectangle, leaving 3/4 in. around edges. Starting with a short end, roll up jelly-roll fashion. Press meat mixture over filling at both ends to seal. Place loaf, seam side down, on a rack in a roasting pan. , Bake, uncovered, at 350° for 1 hour. Spread with ketchup; bake for 15 minutes longer. Sprinkle with cheese; let stand a few minutes. Cut into 1-in. thick slices.

STUFFED SPINACH LOAF

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle with salt and basil. Roll out bread dough to a 13x10-in. rectangle. Sprinkle with meat mixture. Top with spinach; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. , Place seam side down on a greased baking sheet. Bake at 350° until crust is golden brown, 25-30 minutes. Serve warm. Refrigerate leftovers.

MEAT LOAF STUFFED WITH PROSCIUTTO AND SPINACH

Steps:

• Line a work surface with a 15-inch-long sheet of plastic wrap. In a bowl, mix the flour with the remaining 1/2 cup of bread crumbs. Sprinkle half of the crumb mixture all over the plastic wrap. Transfer half of the meat loaf mixture to the plastic and press it into a 12-by-10-inch rectangle, about 1/2 inch thick. Lay half of the spinach leaves over the meat, leaving a 1-inch border on the short sides. Arrange half of the carrots over the spinach, and top with half the prosciutto and sliced cheese. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you; discard the plastic. Repeat with another 15-inch sheet of plastic and the remaining bread crumbs, meat mixture, spinach, carrots, prosciutto and cheese. Drizzle each meat loaf with 2 tablespoons of oil. Put the rosemary sprigs in the bottom of a broiler pan and pour in the red wine. Cover with the broiler pan grate. Set the meat loaves about 2 inches apart on the grate. Bake in the center of the oven for 40 minutes. Turn the broiler pan around and pour the water through the grate. Continue baking for about 35 minutes longer, or until an instant-read thermometer inserted in the center of each meat loaf registers 165°. Transfer the meat loaves to a carving board and cover loosely with foil. Discard any cheese from the bottom of the pan and strain the pan juices into a small saucepan. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Pour into a serving bowl and season with salt and pepper. Using a serrated knife, slice the meat loaves 1 inch thick and serve, passing the pan juices at the table. Make Ahead - The unbaked meat loaves can be refrigerated overnight. Let return to room temperature before baking.