I have a confession to make….
I don’t often follow recipe instructions.
Sometimes I don’t even read them.
I saw this on a video on Facebook a few weeks ago: Stuffed Meatloaf, with cheese and spinach.
It looked fun and easy so I decided to make it.
The finished meatloaf was completely wrapped in bacon….. So American (she generalizes).
Our bacon is not all that great when I can even find it in strips (thus my using dry-cured ham a lot) so I decided not to bother.
I also forgot to book mark the recipe so I had to make it from memory, but I figured it’s meatloaf – how hard can it be?
It wasn’t at all hard – but I did learn that the bacon had a purpose.
Total time: 70 minutes
- 14oz (420gr) ground beef
- 1 egg
- 3 tbs dry bread crumbs
- 2 tbs ketchup
- 2 tbs Dijon-style mustard
- 1 tsp dried basil
- 1 tsp paprika
- 2oz (60gr) cheese, thinly sliced
- 4 – 5 slices dry-cured ham, depending on size
- 2oz (60gr) fresh spinach
- 1/2 cup (4oz, 120ml) tomato sauce
- 1/4 cup (2oz, 60ml) water
- In a large bowl lightly beat egg.
- Add crumbs, ketchup, mustard, basil, paprika and mix well.
- Add beef and mix very well – hands are best.
- Place meatloaf on a large sheet of foil (13″ X 15″) and pat into an oblong about 1/2″ thick.
- Lay cheese in a single layer on beef to within 1/2″ of the edges.
- Top with ham, then spinach.
- Using the foil to assist, roll the meatloaf up into a log,
- Place meatloaf, seam side down, in a roasting pan.
- Top with remaining ham slices (*see note)
- Roast 200C (400F) for 40 minutes.
- Pour tomato sauce and water into the pan to make a pan sauce. Stir briefly and return to oven
- Roast 10 minutes longer.
- Remove and let rest for 5 – 10 minutes.
- Slice and serve, tomato pan sauce on the side.
- *Note: You could wrap the meatloaf in bacon: lay enough bacon strips on the foil to cover the meatloaf. Each strip should wrap around the loaf horizontally. Roll the meatloaf in the bacon and place in the roasting pan on the seam where the bacon ends meet.
What, you may be wondering, is the purpose of the bacon? Other than just being bacon?
It holds the meatloaf together.
I didn’t originally put the ham on top. I just put the lovely, perfectly round meatloaf in the oven.
I looked at it about 15 minutes later and the top layer had split neatly down the middle and opened like a book.
It opened completely, the sides lying in the pan, but it did stay intact the long way.
Well, I couldn’t hardly take a partially cooked meatloaf out of the pan and wrap it in string – not that string would have worked at this point anyway.
I grabbed a couple of slices of ham, put the two halves of the meatloaf back together and laid the ham on top, pressed it all together a bit and put it back.
The ham held, mostly….. Strangely, the exposed cheese browned rather than melted away into nothing.
The end result is not nearly as pretty and perfect as what I remember seeing on the video. But we were happy. How can one go wrong with a good meatloaf?
And there were leftovers for meatloaf sandwiches…..
I’ll try it again – with bacon.