Stuffed Italian Meatloaf

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Italian seasoned meatloaf stuffed with ham, spinach, and provolone.


2 lbs Lean Ground Meat
2 Large Eggs
3 cloves fresh Garlic
3 low sodium bread
6 slices lower sodium ham
6 slices provolone cheese
1 Tbs Grated Parmesan cheese
1 small onion; diced
1 Tbs parsley flakes or fresh; chopped up
1 1/2 cups fresh baby spinach leaves
Fresh Ground Pepper
Ketchup; NSA

Original recipe makes 10



Mix all your ingredients together in a large bowl EXCEPT the ham, baby spinach and provolone cheese. Thoroughly mix the ingredients with your hands blending them into the meat to an even consistency.

Cover a 10 X 14 cooking sheet with wax paper. Take your meatloaf mixture and flatten across the wax paper on the pan so that it is about 1/2 to 3/4 inch thick on the wax paper, almost the size of the pan you are using. The wax paper is so that the meat doesn't stick to the pan when you roll it up. When the meat is flattened out evenly layer it with the baby spinach, ham and provolone cheese.

Starting along the long side of the pan you want to roll the meat into a roll. Do this by using the wax paper to lift it, pulling away the wax paper before it rolls into the meat. This should make you about a 4 inch high roll, the length of the pan. Bake in a 400? pre-heated oven for about 25-30 minutes.

About 20-25 minutes into baking, remove meatloaf and drain grease, top with ketchup and return to oven.


Serving Suggestions: serve with fresh tomato and broccoli pasta salad.

Sodium Per Slice 241 per slice (based on 10 slices)

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Serving Suggestions: serve with fresh tomato and broccoli pasta salad. Sodium Per Slice 241 per slice (based on 10 slices) [I posted this recipe.]
plumtuckered 6y ago

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