You know how spinach goes really well on the side with a good steak? And blue cheese sauce goes so well drizzled over the top of one? Well, here’s a recipe that combines those flavors all into one meal. It’s meatloaf all jazzed up. Still down-home, but also a bit upscale!
Spinach-and-Blue Cheese Stuffed Meatloaf
For 4 servings, you will need the following:
1 lb ground beef (use organic meat products whenever possible)
Half an onion, finely minced (I used a food processor)
Half cup of bread crumbs
1 tablespoon tomato paste
1 teaspoon each of basil and oregano
1 tablespoon of olive oil
Salt and pepper to taste – about a teaspoon of each if you are using seasoned bread crumbs, and closer to a tablespoon if using plain or panko.
For the meatloaf stuffing:
2 cups chopped frozen spinach, thawed
1 clove garlic, minced
Half cup of blue cheese crumbles (But don’t be afraid to use more if you love blue cheese)
Cook the spinach and garlic (plus a bit of salt), in some olive oil until tender. Try to cook out or drain any liquid. While the spinach is cooking combine all of the ingredients for the meatloaf, and mix well with your hands. Lay the meat mixture onto some plastic wrap and then with your fingers begin to spread it out horizontally, to about a 1/2 inch thickness.
Now spread the cooked spinach mixture over the top of the meat, evenly. Next, cover with some blue cheese crumbles. Try not to get the stuffing too close to the edges, as you will need to fold those later.
Now, lifting one edge of the plastic wrap begin to roll the meatloaf, pulling the wrap slightly downward the whole time, like this:
Finish by pinching together the edges, to make sure the stuffing is sealed in. Place the meatloaf onto a baking pan, seam-side down, and rub with some olive oil. Bake at 365 for about 45-60 minutes. Serve with some roasted baby potatoes!