Cheesy Spinach-Stuffed Meatloaf

Meatloaf:
1 1/2 pounds lean ground beef
3/4 cup soft bread crumbs
1 egg
1 teaspoon salt
1/8 teaspoon pepper

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

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

Heat oven to 350F. In medium bowl, combine filling ingredients; mix well. Set aside. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly.

Place beef mixture on waxed paper and pat into 14 x 10-inch rectangle. Spread filling over beef, leaving 3/4-inch border around 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.

Bake in 350F oven 1 hour. Spread ketchup over loaf; return to oven and continue baking 15 minutes. Top loaf with 1/4 cup mozzarella cheese. Sprinkle with additional Italian seasoning, if desired.

To serve, cut into 1-inch thick slices.

Cook's Tip: To make soft bread crumbs, place torn bread slices in food processor, fitted with steel blade, or blender container. Cover; process 30 seconds, pulsing on and off, until fine crumbs. One and a half slices will yield 1 cup soft bread crumbs.

Makes 6 servings (serving size: two 1-inch thick slices)
Source: Cattlemen's Beef Board