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Cheesy Spinach-stuffed Meat Loaf

 Cheesy Spinach-stuffed Meat Loaf
For an extra special treat for supper, try this meatloaf. The combination of spinach and cheese makes it fancy enough to serve to guests.—National Livestock and Meat Board
6 ServingsPrep: 20 min. Bake: 1-1/4 hours


  • 1-1/2 pounds ground round
  • 3/4 cup soft bread crumbs
  • 1/4 cup egg substitute
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon garlic powder
  • 3 tablespoons ketchup
  • 1/4 cup shredded low-fat mozzarella cheese


  • In a large bowl, lightly combine meat loaf ingredients. On a waxed
  • paper, pat into a 14-in. x 10-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

2 of 2

Cheesy Spinach-stuffed Meat Loaf (continued)

Directions (continued)

  • for 15 minutes longer. Sprinkle with cheese; let stand a few
  • minutes. Cut into 1-in. thick slices. Yield: 6 servings.
Nutritional Facts:Diabetic Exchanges: One serving equals 3 lean meat, 1 starch, 1 vegetable; also, 259 calories, 776 mg sodium, 39 mg cholesterol, 14 gm carbohydrate, 30 gm protein, 9 gm fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.