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Spinach & Cheese Stuffed Meatloaf


1 1/2 lbs. ground pork, beef, and veal mixture (or any meatloaf mix you like)

2 eggs

2/3 cup breadcrumbs

1/3 c milk

2-3 T grated parmesan cheese

2 T minced fresh parsley

1 3/4 -2 cups crushed tomato or your favorite tomato sauce,  divided, ¼ cup for meatloaf mix

½ teaspoon salt

3/4 teaspoon pepper

2-3 cloves minced garlic

1/3 cup chopped onion

1 finely shredded carrot

6 thin slices of smoked ham
6 oz. provolone cheese or your favorite cheese

2-3 bunches of Alstede Fresh spinach, steamed patted dry


Break up the meatloaf mix into a large bowl.  Sprinkle in the breadcrumbs and drizzle in the milk.  Add the remaining ingredients.  Mi with your hands just until ingredients are blended.   Flatten the meatloaf mix on a piece of parchment paper, mix should be in a rectangle shape about 1/2” thick.

Top the meatloaf with slices of ham.  Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter). Place spinach on top of cheese making sure to leave perimeter without filling.

Lift one long side of parchment and roll meatloaf carefully, using care not to let meatloaf crack while rolling. Roll/fold in the edges to seal as you go.  After you have rolled the meatloaf if needed, pinch the edges to ensure that the cheese/spinach does not leak out while cooking. Seam side should be down on the parchment.  Lift the parchment onto the baking pan.  Cover entire meatloaf with remaining 1 ½ cups of your favorite tomato sauce.  Bake covered for about 40 minutes.  Uncover and continue to bake 15 minutes more. Allow meatloaf to sit for 10 minutes before serving. Melt a little extra mozzarella over slices before serving.  Serve with extra sauce if desired.

Farm Kitchen Tip:

This is a fun meal when looking for something comforting yet a little gourmet.  The spinach adds nutrition and moisture to the meatloaf making it absolutely delicious. Great served with a side of orzo pasta, green salad or other sautéed vegetable of your choice.

Recipe & Photo provided by Jenn Borrealo, Culinary & Educational Specialist at Alstede Farms

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