Stuffed Beef Loaf

Alternatively titled:  Not Your Mother's Meatloaf

So with all my ground beef sitting in the freezer, I have been looking for some new recipes to try.  You can only make so many tacos and burritos, right?  When looking for a new recipe, I usually look to online resources and I often forget about the cookbook I have from the cooking classes that my Mom and her best friend once attended together.  Every recipe in this book is amazing.  I've shared a couple here--like this and this, oh and then there are these.   There are so many good ones, I really should share some more!

I was flipping through the pages a few weeks ago and came across this one and as always, it did not disappoint.  I hesitated on sharing the picture as it doesn't do it justice.  However, everyone likes a picture don't they?  I know I do.  Please remember, that I am in no way a professional photographer and does meatloaf ever photograph well?  I am sure that it does, but I failed to capture it in all it's deliciousness.  Here it is anyhow...this is definitely a great twist on an old favorite. 

Stuffed Beef Loaf

Loaf

2 lb. ground beef
1 cup bread crumbs
2 eggs
1 tsp. salt
1/4-1/2 tsp. pepper
3 cloves garlic, minced
1 tsp. Worcestershire

Filling

1 10 oz. package frozen, chopped spinach, thawed and drained
6 slices bacon, cooked, drained, and crumbled
1 cup grated cheddar cheese
4 green onions, sliced

Mix ingredients for loaf well--I use my hands.  Those are usually the best kitchen tools anyhow, don't you think?  I used my Silpat, but you can also use foil as well--tear of a large sheet of foil (about the length of a cookie sheet) and spread beef mixture into a rectangle shape onto foil or Silpat.

Mix filling evenly and layer on top of the beef mixture, leaving about a one inch allowance on each edge.  Roll using a jelly roll fashion, sealing edges.  Bake on a broiler pan (or a cookie sheet with a cooling rack on top, so juices can drain) at 350 degrees until thermometer registers 160 degrees (or until meat is cooked through in the center of the loaf).   This normally takes about 45 minutes to one hour. 



This recipe/kitchen tip is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap