Stuffed Meatloaf with Creamy Spinach Filling and Crispy Potatoes

This hearty stuffed meatloaf is a showstopper, featuring a flavorful ground beef mixture filled with creamy spinach, mushrooms, and cheese. Paired with golden, crispy potatoes and a refreshing side salad, it’s the ultimate comfort meal. Perfect for family dinners or special occasions, this recipe is as delicious as it is satisfying.

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes

Ingredients

For the Meatloaf:

  • Ground beef: 2 pounds (900 g)
  • Eggs: 2 large
  • Salt: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Paprika: 1 teaspoon
  • Toast bread: 4 slices, crusts removed
  • Milk: 1 cup (200 ml)
  • Onion: 1, grated
  • Fresh parsley: 1 bunch, finely chopped

For the Filling:

  • Butter: 2 tablespoons (30 g)
  • Garlic: 2 cloves, minced
  • Spinach: 5 ounces (150 g), finely chopped
  • Mushrooms: 7, finely chopped
  • Cheddar cheese: 5 ounces (150 g), grated
  • Eggs: 2 large
  • Salt: To taste
  • Black pepper: To taste

For the Potatoes:

  • Potatoes: 5, sliced into wedges
  • Salt: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Paprika: 1 teaspoon
  • Olive oil: 2 tablespoons
  • Parmesan cheese: 2 ounces (60 g), grated

For the Salad:

  • Salad greens: 7 ounces (200 g)
  • Cherry tomatoes: 7 ounces (200 g), quartered
  • Cucumber: 1, chopped
  • Yellow bell pepper: 1, chopped
  • Mozzarella cheese: 4 ounces (120 g), torn into chunks

For the Dressing:

  • Olive oil: 2 tablespoons
  • Lemon juice: 1 tablespoon
  • Mustard: 1 teaspoon
  • Salt: ½ teaspoon
  • Black pepper: ½ teaspoon

Directions

  • Prepare the Meatloaf Mixture:
    • In a large bowl, combine ground beef, eggs, salt, black pepper, and paprika.
    • Soak the bread in milk, mash it with a fork, and mix it into the beef mixture.
    • Add grated onion and chopped parsley. Mix gently until combined.
  • Prepare the Filling:
    • Heat butter in a pan over medium heat. Sauté garlic until fragrant.
    • Add spinach and cook until wilted. Stir in mushrooms and cook until soft.
    • Remove from heat and transfer to a bowl. Add grated cheddar, eggs, salt, and pepper. Mix well.
  • Assemble the Meatloaf:
    • Preheat the oven to 360°F (180°C). Line a loaf pan with parchment paper.
    • Press half of the meat mixture into the pan, creating a well in the center.
    • Spoon the filling into the well and spread it evenly.
    • Cover with the remaining meat mixture, pressing to seal.
  • Prepare the Potatoes:
    • In a bowl, combine potato wedges with salt, black pepper, paprika, olive oil, and grated Parmesan. Toss to coat.
    • Spread potatoes in a single layer on a baking sheet.
  • Bake:
    • Place the meatloaf in the oven and bake for 1 hour.
    • After 15 minutes, add the potatoes to the oven and bake for 45 minutes, flipping halfway.
  • Prepare the Salad:
    • In a large bowl, combine salad greens, cherry tomatoes, cucumber, and bell pepper.
    • Add mozzarella chunks.
    • In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper. Drizzle over the salad and toss gently.
  • Serve:
    • Let the meatloaf rest for a few minutes before slicing.
    • Plate slices of meatloaf alongside crispy potatoes and salad.

Serving Suggestions

  • Add a side of garlic bread for a complete meal.
  • Serve with a dollop of sour cream or gravy for extra richness.

Cooking Tips

  • Avoid overmixing the meatloaf mixture to keep it tender.
  • Use fresh spinach for the filling for a vibrant flavor and color.
  • Line the loaf pan to make it easy to lift out the meatloaf.

Nutritional Benefits

  • High in protein from beef, eggs, and cheese.
  • Spinach and salad vegetables add vitamins, minerals, and fiber.
  • Potatoes provide carbohydrates for energy.

Dietary Information

  • Calories per serving: 580
  • Protein: 34 g
  • Carbohydrates: 38 g
  • Fat: 30 g

Storage Tips

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze individual slices of meatloaf and potatoes for up to 2 months. Reheat in the oven or microwave.

Why You’ll Love This Recipe

  • Combines hearty, creamy, and fresh flavors in one meal.
  • Perfect for family dinners or entertaining guests.
  • Easy to prepare with a balance of protein, carbs, and veggies.
  • Versatile and customizable with your favorite herbs and spices.

Conclusion
This Stuffed Meatloaf with Creamy Spinach Filling and Crispy Potatoes is the ultimate comfort meal. With juicy meat, a flavorful filling, and perfectly roasted potatoes, it’s a dish that will impress family and friends. Pair it with a refreshing salad for a well-rounded meal that’s as delicious as it is satisfying. Try it today and elevate your dinner table with this flavorful creation!

Frequently Asked Questions (FAQs)

  1. Can I use ground turkey instead of beef?
    Yes, ground turkey works well as a leaner alternative.
  2. Can I make this dish ahead of time?
    Yes, assemble the meatloaf and potatoes, then refrigerate overnight. Bake when ready.
  3. What cheese works best for the filling?
    Cheddar, mozzarella, or Gruyère are excellent options.
  4. Can I add more vegetables to the filling?
    Yes, try adding bell peppers, zucchini, or shredded carrots.
  5. How do I prevent the meatloaf from drying out?
    Use eggs and soaked bread for moisture, and avoid overbaking.
  6. Can I use pre-cooked potatoes?
    No, raw potatoes roast best for this recipe.
  7. How do I reheat leftovers?
    Reheat meatloaf and potatoes in the oven at 350°F (175°C) for 15-20 minutes.
  8. Can I freeze the meatloaf before baking?
    Yes, wrap it tightly and freeze for up to 1 month.
  9. What herbs work well in the meatloaf?
    Parsley, thyme, oregano, or basil add great flavor.
  10. Can I make this gluten-free?
    Use gluten-free bread and breadcrumbs for a gluten-free version.

Enjoy creating and sharing this delicious, hearty meal with your loved ones! 😊