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Cheddar and Spinach Stuffed Meatloaf


Spinach Cheddar Meatloaf

Cheddar Spinach Meatloaf

D. Rattray
Top this flavorful spinach and cheddar meatloaf with stewed tomatoes or ketchup, if desired, or make a Cheddar cheese sauce to serve with it. Feel free to use ground pork or more ground beef or ground chuck in place of the ground veal.


  • 1 pound extra-lean ground beef
  • 1/2 to 1 pound ground veal
  • 1 cup finely chopped onion
  • 1 cup soft bread crumbs
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspooon black pepper
  • 1/2 teaspoon Cajun seasoning
  • 1/4 cup beef broth or milk
  • 10 ounces frozen spinach, thawed and squeezed dry
  • salt and pepper
  • 1 1/2 cups shredded sharp Cheddar cheese
  • stewed tomatoes, diced tomatoes, or ketchup, optional


Mix beef, veal, onion, bread crumbs, egg, 1/2 teaspoon salt, the 1/4 teaspoon black pepper, and Cajun seasoning. Add beef broth or milk and mix until blended. On a piece of foil about 18 inches long, pat out the meat mixture into a rectangle about 1- by 14 inches. Sprinkle spinach over the meat layer, sprinkle with salt and pepper, then sprinkle the cheese over all. Using the end of the foil to help, roll the meatloaf up (do not roll the foil into the meatloaf. Leaving the length of foil around the loaf, place it on a plate and refrigerate to chill. Remove from the foil and place in a lightly greased 9x13-inch baking pan.

Heat oven to 350°.

Bake for 1 1/2 hours, or until done. If desired, top with stewed or diced tomatoes or spread a little ketchup over the top.
Serves 6.

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