Over the years, I’ve tweaked and twiddled with the classic recipe, but this Stuffed Meatloaf with Spinach and Cheese has stood the test of time. It’s a superstar at family gatherings and perfect for weeknight dinners. The creamy cheese couples perfectly with the savory beef and tender spinach, creating a harmonious blend that makes each bite fulfilling and scrumptious. Lovingly mixing the ingredients, layering them in the loaf pan, and that deeply satisfying drop on the counter to settle things—it’s become a ritual of sorts.
Of course, there’s always a debate on which cheese to use. I say go with whatever your heart desires or what’s available in the fridge—it won’t steer you wrong. Sometimes I fancy Gruyere, other times Cheddar gets the nod; it never fails to delight. And don’t skimp on that Parmesan! It adds a delightfully nutty depth that you don’t want to miss.
This recipe is like a cozy fireside chat that’ll wrap you in warmth. Make it your own, share it with loved ones, or hog it all for yourself (we don’t judge here!). Dive into this delightful culinary journey, and you’ll find yourself coming back for more—not just for the taste, but for the smiles it brings to the table.
How to Make Stuffed Meatloaf With Spinach And Cheese
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Ingredients:
- 2 pounds ground beef
- 1 egg, lightly beaten
- 1/4 cup milk
- 1/4 cup water
- 1 cup bread crumbs, plus more if needed
- A sprinkle of garlic powder
- A few pinches of coarse kosher salt
- A few grinds of fresh cracked pepper
- 2 tablespoons butter
- 3 scallions, finely chopped (green and white parts)
- 1 box frozen spinach, cooked and drained
- 3/4 cup shredded Havarti, cheddar, or Gruyere cheese, plus 1/4 cup for topping
- 1/4 cup freshly grated Parmesan cheese
Directions:
- In a large mixing bowl, combine the ground beef with the beaten egg, milk, and water. Season with garlic powder, salt, and freshly cracked pepper. Stir in bread crumbs until the mixture reaches a cohesive consistency.
- Heat a nonstick pan over medium-low and melt the butter. Add the chopped scallions and sauté until they’re soft, about two minutes. Stir in the prepared spinach, seasoning with an extra pinch of kosher salt. Mix in the Havarti and Parmesan cheeses, ensuring they are evenly dispersed, and then remove from heat.
- Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan lightly with oil or cooking spray. Press half of the meat mixture into the base, creating an even layer.
- Spoon the spinach mixture evenly on top, spreading it to cover the meat completely. Top with the remaining beef mixture, smoothing it down evenly.
- Firmly tap the loaf pan onto the counter a few times to help the layers settle. Cover it with aluminum foil and set it on a baking sheet to catch any drips. Bake for 30 minutes.
- Uncover the foil and sprinkle with the remaining shredded cheese. Place back into the oven for another 5 to 10 minutes until the cheese is melted and bubbly, and the meat is cooked through.
- Remove from the oven and allow the meatloaf to sit for 20 minutes before slicing. This resting period is crucial for easy cutting and releasing the flavors.
Don’t Have Spinach? Here’s What to Use Instead
When spinach isn’t on hand, consider substituting with kale or Swiss chard for a similar texture and taste. Fresh herbs like basil or parsley could also be incorporated for a subtle flavor boost. You can also swap the bread crumbs with crushed crackers or oats as a gluten-free option.
Best Ways to Store Stuffed Meatloaf Leftover
To enjoy leftovers later, let the meatloaf cool to room temperature before storing. Wrap individual slices in plastic wrap or place them in airtight containers. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently, wrapped in foil, in the oven for the best results.
Perfect Pairings for Stuffed Meatloaf
This hearty meatloaf pairs wonderfully with classic mashed potatoes or a crisp green salad. For a more indulgent meal, serve with roasted garlic butter asparagus or sautéed mushrooms. A robust red wine or a refreshing iced tea complements the dish beautifully.
Pro Tips for the Perfect Stuffed Meatloaf
For a juicier meatloaf, consider using a mix of ground beef and pork. Always ensure your spinach is well-drained to avoid a soggy loaf. Adding some crushed red pepper flakes will offer a hint of spice for those who enjoy a bit of a kick.
Seasonal Twists for Stuffed Meatloaf
Adapting this meatloaf for the seasons is easy. In summer, incorporate fresh tomatoes or zucchini slices into the filling. For a fall-inspired dish, mix in cooked diced butternut squash. Winter calls for a sprinkle of nutmeg to warm up the dish, while spring brings fresh peas or leeks for a refreshing taste.
FAQs:
What kind of ground beef should I use?
For this recipe, an 80/20 blend of ground beef is recommended. The fat content aids in keeping the meatloaf moist and flavorful during cooking. If you prefer leaner meat, consider adding a bit more milk or egg for added moisture, but be mindful of potential dryness.
Can I use fresh spinach instead of frozen?
Absolutely, fresh spinach can be used as a substitute. You’ll need to sauté it in a pan until it wilts down, and make sure to drain off any excess liquid. Fresh spinach can be more flavorful than frozen but requires a bit more preparation.
Is it possible to prepare the meatloaf in advance?
Yes, you can prepare the meatloaf up to 24 hours in advance. Construct your loaf and cover it tightly with foil or plastic wrap, then refrigerate it. When you’re ready to bake, let it sit at room temperature while preheating the oven, then follow the cooking instructions as usual.
What if I don’t have scallions?
You can substitute scallions with finely chopped onions or shallots. Both would provide a similar mildly sweet flavor and gentle crunch. Chives would also work as a garnish if you want to add some freshness after baking.
How do I know when the meatloaf is fully cooked?
The internal temperature of the meatloaf should reach 160°F when measured with a food thermometer inserted into the center of the loaf. It’s a sure way to ensure safety and doneness. The juices should run clear when the meatloaf is cut.
Can I add another kind of cheese?
Feel free to experiment with cheese varieties. Mozzarella, blue cheese, or even a spicy Jack cheese can transform the stuffing to suit different palates. Just keep the quantity consistent for proper melting and cohesiveness throughout the meatloaf.
Stuffed Meatloaf With Spinach And Cheese
Equipment
- Loaf pan
- Nonstick skillet
Ingredients
- 2 pounds ground beef
- 1 each egg lightly beaten
- 1/4 cup milk
- 1/4 cup water
- 1 cup bread crumbs plus more if needed
- garlic powder a sprinkle
- coarse kosher salt a few pinches
- fresh cracked pepper a few grinds
- 2 tablespoons butter
- 3 each scallions finely chopped (green and white parts)
- 1 box frozen spinach cooked and drained
- 3/4 cup shredded cheese Havarti, cheddar, or Gruyere, plus 1/4 cup for topping
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Gather all the ingredients to begin.
For Meatloaf Mixture:
- In a mixing bowl, combine the ground beef, beaten egg, milk, water, garlic powder, kosher salt, and fresh cracked pepper. Stir in the bread crumbs until thoroughly combined.
For Spinach Filling:
- In a skillet, melt the butter over low heat. Add the chopped scallions and sauté for about two minutes until tender. Then, incorporate the cooked spinach with a pinch of kosher salt and take off the heat. Mix in the Havarti cheese and Parmesan until fully integrated.
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by lightly greasing it. Spread half of the beef mixture evenly across the bottom of the pan.
- Layer the spinach and cheese mixture on top of the beef, then finish with the remaining beef mixture, smoothing out the top.
- Gently tap the pan against the counter to pack the layers. Cover with aluminum foil and place on a baking sheet, then bake for 30 minutes.
- After 30 minutes, remove the foil and sprinkle the remaining shredded cheese over the top. Return to the oven for an additional 5 to 10 minutes, until the meatloaf is thoroughly cooked.
- Once finished, take it from the oven and let it rest for about 20 minutes before slicing. Enjoy your dish!
