Tanis ..

We've made a meatloaf (where you mix the meat ingred - with the usual - filler, egg, seasoning ) and then pat it out into a rectangle on a sheet of waxed paper - and spread a spinach/ricotta/garlic filling over it. Maybe some Feta (we like Greek!). Spread to about 1/2 inch of sides. Then roll up like a jelly roll, seal edges and place seam down and bake like regular meatloaf. We usually bake it on a rack (broiler pan - like that) so drippings go down. Timing I can't give you - as we make a large one as we love leftovers for sandwiches!

But I bet if you buzzed some of it your blender - and then tasted and add some seasonings that you like - that would work - for about 1-1/2 to 2 lbs of meat I'd only use about 1-1/2 cups filling.

If you think this filling is too watery -- maybe after you buzz it you could drain it (in a coffe filter or over cheesecloth)? You could probably put some in a dish - like if you were making creamed corn/pudding. Or layer it with stuffing mix - like that broccoli/cream soup mix ... and just don't use the cream soup (let the spinach/cheese replace it). I love both cheese and spinach and would hate to see it go down the garbage disposal!

I have made spinach 'cakes' - like potato pancakes ... but I think your mixture would have too much cheese/liquid ... but you could try with a cup of it - plus grated potatoes and 1 egg ...

Hope you can use it all up!