Rolled Meatloaf

Meatloaf can get boring after a while but this recipe is not of the boring variety.  I use it as a way to sneak some veggies into my kids' meals and they love it because it has cheese in it.  This recipe also includes a sauce that replaces the ketchup found on top of a lot of recipes and gives it an updated flavor.  If your family is not fond of peppers and onions, I have found that you can easily leave those off one side of the meatloaf and make everyone happy!

Printable Recipe

Ingredients

2 eggs, lightly beaten
¾ cups bread crumbs
¼ cup grated Parmesan cheese
2 Tbsps. dried parsley
1 tsp. minced fresh thyme
1 ½ lbs.. lean ground beef (hamburger)
½ lbs. Italian sausage, casings removed and discarded
Salt and black pepper to taste

Filling Ingredients
1 cup diced onions
½ cup diced peppers
1 Tbsp. olive oil
4-6 slices Havarti cheese
8oz fresh or frozen chopped spinach

Sauce Ingredients
½ cup tomato sauce
1 Tbsp. Dijon mustard
2 Tbsps. brown sugar
1 Tbsp. white vinegar

In a large frying pan, sauté onions and peppers in oil until softened.  Set aside to cool. In a large saucepan, bring several cups of water to a boil.  Add the spinach and cook for 3-4 minutes; drain thoroughly.   Set aside to cool.  In a small bowl, combine sauce ingredients and whisk to blend.  Set aside.  Preheat oven to 350°F.

In a large bowl, gently combine eggs, bread crumbs, Parmesan cheese, and parsley.  Crumble beef and sausage over the top and mix well. Add salt and pepper if desired.

Place a piece of plastic wrap on top of a baking sheet.  Place meat mixture on the plastic wrap and form into approximately a 8" x 12" rectangle.  With the longer end facing you, layer the Filling Ingredients on the bottom ⅔'s of the meat, starting with the Havarti cheese slices, onions and peppers, and spinach.

With the long side still facing you, grasp the edge of the plastic wrap closest to you and roll up, jelly-roll style, removing the plastic wrap as you roll. Once meat loaf is rolled up, seal the ends and press down slightly to seal lengthwise seam. Cover with the sauce recipe (you may choose to reserve some to add during cooking).

Bake at 350°F for approximately 60-70 minutes or until the center of the meat loaf registers 160°F (do not overcook). Remove from oven and let the meatloaf rest for 5 minutes before serving.