Cheesy Spinach Stuffed Meatloaf

D made this. It was pretty good. Of course he made it differently, by layering the cheesy spinach in the middle of the meatloaf. Overall we both liked it...we felt the meatloaf needed a bit more flavoring...pizza seasoning or Italian seasoning. We would have again. We had with spinach salad.

Cheesy Spinach Stuffed Meatloaf

1 1/2 pound lean ground beef
3/4 cup soft bread crumbs
1 large egg, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper

Filling:
1 package (10 ounces) frozen chopped spinach, defrosted and drained well*
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder

Topping:
3 tablespoons ketchup (used Marinara)
1/4 cup shredded part-skim mozzarella cheese
Italian seasoning (optional)

1. Heat oven to 350ºF (175ºC). In large bowl, combine meatloaf ingredients, mixing lightly, but thoroughly. In medium bowl, combine filling ingredients; mix well. Set aside.
2. Place beef mixture on waxed paper and pat into 14x10-inch rectangle. Spread filling over beaf, leaving 3/4-inch border about edges. Starting at short end, roll up jelly-roll fashion. Press beef mixture over spinach filling at both ends to seal. Place seam side down on rack in open roasting pan.
3. Bake in oven 1 hour. Spread ketchup over loaf; return to oven and continue baking 15 minutes or until beef is no longer pink. Top loaf with 1/4 cup mozzarella cheese. Sprinkle with additional Italian seasoning, if desired.
4. To serve, cut into 1-inch thick slices.

Serves 6.
* For best results, use your hands to squeeze out the excess moisture from the defrosted spinach.
Recipe provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.