Details
Servings
6
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InGREDIENTS
2 pounds ground beef
2 eggs
3 green onions, whites chopped and greens discarded
3 gloves garlic, minced
1 yellow onion, chopped
1/4 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp salt
1/ tsp pepper
1 package frozen spinach *
4 ounces goat cheese
1/4 tsp nutmeg
1 Tbsp tomato paste
1/2 cup halved cherry tomatoes
1/4 cup grated Parmesan cheese
* I use fresh spinach, chopped fine – about 3-4 ounces, maybe more.
DIRECTIONS
- Preheat oven to 425°F.
- Line a loaf pan with parchment paper and grease well.
- In a medium bowl, combine beef, eggs, green onions, garlic, and onion. Mix well to combine.
- Add cayenne pepper, oregano, salt, and pepper, and mix again
- In a different medium mixing bowl, combine the spinach, goat cheese, and nutmeg.
- Lay out plastic wrap on the counter and then roll the meat mixture on top of it into an 8-inch-wide rectangle.
- Spread the spinach and goat cheese mixture along the middle.
- Picking up one side of the plastic wrap, warp one third of the meat mixture over top of the spinach, then do the same to the other side, laying it on top of the meat.
- Pinch the top seam and ends closed so the filing stays inside while cooking.
- Using the plastic wrap as a sling, transfer the meatloaf into the loaf pan.
- Using a spoon, smear the top of the meatloaf with tomato paste and top with cherry tomatoes and Parmesan cheese.
- Cook for about 50 to 60 minutes, until the middle is 160°F.