CHEESY SPINACH-STUFFED MEATLOAF

FOR THE FILLING:
1 (10 ounces) package frozen chopped spinach, defrosted, well-drained
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 teaspoon dried Italian herb seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
FOR THE MEATLOAF:
1 1/2 pounds lean (90 percent) ground beef
3/4 cup soft bread crumbs
1 egg
1 teaspoon salt
1/8 teaspoon pepper
FOR THE TOPPING:
3 tablespoons ketchup
1/4 cup shredded part-skim mozzarella cheese
Dried Italian seasoning, optional (for garnish)

Heat oven to 350 degrees F.

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-by-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 350-degree F 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.

Makes 6 servings
Source: Marty Meitus in Rocky Mountain News, January 16, 2008