Recipe: Spinach-Ricotta Meatloaf (Jelly Roll Style)

SPINACH-RICOTTA MEATLOAF (JELLY ROLL STYLE)
Adapted from source: Martha in Sacramento

Note from source: I got this one (with some added touches of my own) from a very crazy cooking show - Cookin' Cheap, on PBS.

2 lbs ground beef (it's great with ground turkey)
1 medium onion, chopped.
3/4 to 1 cup bread or cracker crumbs
3 eggs, divided use
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried sweet marjoram
1/2 tsp dried sweet basil
Salt & pepper to taste
1 cup ketchup (plus more for top)*
FOR THE FILLING:
1 lb ricotta cheese (I use the low-fat)
1/2 tsp nutmeg
1 package frozen spinach, thawed and squeezed dry or two bunches fresh spinach, steamed and drained.

Preheat oven to 375 degrees F.

Combine meat, onion, bread crumbs, 2 of the eggs, spices (except for nutmeg), and 1 cup ketchup. Mush up and combine well with your hands (plastic bags over your hands do wonders against the mess). Spread out in a rectangle about 1-inch thick on a jellyroll pan (or the bottom of a broiler pan).

Combine the Ricotta, nutmeg and remaining one egg; mix until blended. Spread over the meat rectangle. Spread the spinach over the ricotta.

Now, carefully, roll the whole mess up along the long side until you have a jelly-roll-like arrangement. Have patience - it'll go. You may have to patch a bit once it's rolled. Put the seam-side down, spread some more ketchup on top.

Bake at 375F for 45-55 minutes. Let sit a few minutes and slice.