bonappetit5.0
Creamed-Spinach-Stuffed Meatloaf
Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●spatula
- ●wooden spoon
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Filling
2
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 1 large red onion, cut into ½" pieces, stirring occasionally, until softened and translucent, 5–⏱️ 7 minutes; transfer to a medium bowl. Add 4 oz. chilled cream cheese, cut into pieces, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1½ tsp. garlic powder to bowl and mix to combine, then mix in 1 large egg and ⅔ cup panko. Add two 10-oz. packages frozen chopped spinach, thawed, squeezed dry, 8 oz. extra-sharp cheddar, coarsely grated, and ⅓ cup chopped pickled cherry or other hot peppers and mix again. Set filling aside.
. extra-virgin olive oil2 Tbsplarge red onion, cut into ½" pieces1. chilled cream cheese, cut into pieces4 oz. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp½ tsp. garlic powder1large egg1large eggs2⅔ cup pankopanko1 cup10-oz. packages frozen chopped spinach, thawed, squeezed dry2. extra-sharp cheddar, coarsely grated8 oz
3
Meatloaf and assembly
4
Place a rack in middle of oven; preheat to 375°. Lightly whisk 2 large eggs in a large bowl. Using a wooden spoon or rubber spatula, stir in 1 cup low-sodium chicken broth, 1 cup panko, ¼ cup soy sauce, preferably low-sodium, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Let sit at least ⏱️ 15 minutes and up to ⏱️ 30 minutes (you want panko to hydrate).
large egg1large eggs2low-sodium chicken broth1 cup⅔ cup pankopanko1 cup. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
5
Add 2 lb. ground beef (15–20% fat) to bowl with egg mixture and mix until fully incorporated (your hands are most efficient for this; there is no fear of overmixing).
. ground beef (15–20% fat)2 lblarge egg1large eggs2
6
Lay a few large pieces of plastic wrap on a slightly damp surface to create about a 15" square. Transfer meat mixture to plastic wrap and pat into a ½"-thick 13x9" rectangle. Scatter spinach filling over meat mixture and pat into an even layer, leaving a ½" border of meat mixture exposed on long sides. Starting from the long side closest to you, roll meat mixture into a log, enclosing filling (just as you would a jelly roll), using plastic wrap to lift and shape log. Using plastic wrap, squeeze ends of log closed to seal. Transfer log to a parchment-lined rimmed baking sheet. Carefully remove and discard plastic wrap. Gently reshape meatloaf as needed.
7
Bake meatloaf until golden brown and an instant-read thermometer inserted into center registers 140°, 30–⏱️ 40 minutes. Brush meatloaf with ¼ cup ketchup; bake until ketchup feels tacky, 10–⏱️ 12 minutes. Brush remaining ¼ cup ketchup on top and bake until surface is tacky and thermometer inserted into the center registers 155°, 8–⏱️ 10 minutes. Let meatloaf cool on baking sheet ⏱️ 15 minutes.
8
Transfer meatloaf to a platter; top with parsley leaves with tender stems. Place drained pickled vegetables in a small bowl and serve alongside. Do ahead: Spinach mixture can be made up to 1 day ahead. Cover and chill.
Parsley leaves with tender stems (for serving)Pickled Vegetables
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