Ingredients Jump to Instructions ↓

  1. 1-1/2 lbs extra-lean ground beef

  2. 1/2 lb ground sweet Italian sausage

  3. 1 cup finely chopped onion

  4. 1 cup bread crumbs

  5. 1 egg , lightly beaten

  6. 1/2 tsp salt

  7. 1/4 tsp black pepper

  8. 1-2 Tbsp stone ground mustard

  9. 1/4 cup milk

  10. 1 pkg frozen chopped spinach , thawed and squeezed dry

  11. 8 oz pkg (or 1-1/2 cups) extra sharp cheddar cheese , shredded

Instructions Jump to Ingredients ↑

  1. Mix beef, sausage, onion, bread crumbs, egg, salt, black pepper, and mustard. Add milk and mix until blended, set aside for a few minutes. Thaw and squeeze dry a package of spinach.

  2. On a piece of foil about 18 inches long, pat out the meat mixture into a rectangle until about 1/2 inch thick.

  3. Sprinkle spinach over the meat layer to within 1/2 inch of the sides (you need to leave space to squeeze ends together), sprinkle with salt and pepper, then sprinkle the cheese over the spinach. Roll the meatloaf up (do not roll the foil into the meatloaf). Pinch the ends of the meatloaf to seal in the mixture. Remove from the foil and place in a lightly greased 9x13-inch baking pan.

  4. Heat oven to 350°. Bake for 1 1/2 hours, or until done. If the meat looks like it is browning too much, you can cover loosely with aluminum foil. My FIL would top with tomato paste or ketchup during the last 10-15 minutes of cooking. Or, you could use my Aunt Betty-Lou's topping - mix ketchup, honey, brown sugar and Worcestershire sauce to your taste, and spread over the top of the meatloaf for the last 10-15 minutes of cooking.

  5. Let the meatloaf rest for 15 minutes before slicing and serving to allow the filling to set (otherwise it'll ooze all over).


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