Not Your Typical Meatloaf

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One of my favorite Italian recipe websites, Giallo Zafferano, posted an interesting meatloaf recipe the other day which “spoke” to me!  Since I’ve been on a low carb, high fiber diet for the last few months, I’m always on the lookout for a suitable recipe to fit the criteria.  And this one fit the bill.  I have to say it was absolutely delicious – so flavorful and healthy, too!  Of course, I used the lowest fat version of everything I could find and also used high fiber bread!

Meatloaf Ingredients

500 g lean ground beef

300 g ground pork

100 g whole wheat bread, crust removed and pulsed in food processor

1 egg

100 g grated parmesan or pecorino cheese

1 T. chopped parsley

1 clove garlic, chopped

Salt, pepper, and red pepper flakes to taste

Filling ingredients

100 g. sliced cheese (I used Provolone, but you can use whatever you like)

250 g spinach

1 clove garlic, chopped

10 g breadcrumbs

Salt and pepper to taste

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1.  All the garlic to a little olive oil in a frying pan.  Add the spinach and cook until wilted.  Remove from heat and place them in a colander to drain.

2.  Mix all the meatloaf ingredients together with your hands for about 5 minutes or until it is all well-incorporated.

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3.  Lay the meatloaf out on some parchment paper, making sure it’s well spread out and flat.

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4.  Take your spinach, squeeze out any excess water, and chop it fine.  Add the breadcrumbs to soak up any liquid and mix.

5.  Lay the spinach over the center of the meat.

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6.  Lay the cheese over the spinach.

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7.  Using the parchment paper, roll up the meat jelly roll style, squeezing it shut to keep the filling inside.

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8.  Place the wrapped meatloaf in the fridge for about half and hour.

9.  Unwrap the meatloaf and place it in a greased casserole dish.

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10.  Cook in a preheated oven at 380 degrees for about 30-40 minutes (or until a toothpick inserted into the meat releases a clear liquid).

11.  Let it stand for about 5 minutes before slicing it thin.

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