I just made wonderful spinach and cheese stuffed meatloaf. It was so much better than I thought it would be. I just have to share it with you today! It is very easy to make if you carefully follow my directions.
INGREDIENTS
- 1 & ½ – 2 pounds ground beef
I usually buy my fresh ground beef at one of our Carnicerias here in Sayulita.
- 3 eggs
- ½ cup finely grated parmesan cheese
- ½ cup finely ground pork rinds…chicharrones in Español
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
I love to buy my spices from Sana Spices. They are always so fresh. Oksana has a shop next door to our Friday Mercado.
- Fresh spinach with stems removed.
Gustavo and Rosie sell lovely organic spinach at the Friday market.
- 1 & ½ cups grated cheese
I always use Manchego de Cabra which I buy at La Comer. It comes in a big round. It has so much more flavor than mozzarella and it is a great grating goat cheese.
INSTRUCTIONS
- Preheat the oven to 375 degrees Farenheight
- Mix the ground beef, eggs, parmesan, chicharrones, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder in a bowl
- Spread the meat mixture into a rectangle shape on a parchment-lined baking sheet
4. Spread the fresh spinach leaves on top of the meat, leaving a ½” at top of the rectangle. This makes it easier to roll.
5. Sprinkle ¼ teaspoon of garlic powder and pepper over the spinach
You do not need to add salt to the spinach because the cheese that you will layer next adds plenty of salt
6. Spread the grated cheese over the spinach
7. Roll up meatloaf tightly. Use the parchment paper to help you do the rolling.
8. Bake for 20-30 minutes and allow to rest for about 10 minutes before slicing
9. Slice and serve warm or at room temperature
I did a side-by-side taste test of hot or room temperature slices and I have to say that I really liked the room temperature slice much more!
You will be delighted with the result, and it looks so attractive. Remember we eat with our eyes first, so make your serving platter look great! I simply sliced, fanned out slices & added a couple of bougainvillea stems. Doesn’t it look appealing?
If you have any questions or comments, please reach out on my web page: Live, Love, & Eat in Sayulita. I love hearing from you!
Written by Karina Shecter
Edited by Amy Rose Pearson