- Prep time
- 20 minutes PT20M
- Cook time
- 1-1½ hours PT1½H
- 4-6 servings
For a fun twist on traditional meatloaf, try rolling it into a pinwheel stuffed with spinach and mozzarella!
- 3 pieces bacon, cut into ¼-inch pieces
- ¼ cup diced onion
- 10 ounces spinach
- 1 cup milk
- 1 cup small bread cubes (approximately 3 slices)
- 1 pound ground beef
- ½ pound Italian sausage without casing
- 1 egg, beaten
- 2½ teaspoons kosher salt
- 1 cup low-moisture mozzarella cheese
Preheat oven to 375°F.
In a pan over medium high heat, cook bacon until almost crispy, 3-4 minutes. Add onions and cook until translucent, 3-4 minutes. Remove bacon and onion and let cool.
In the same pan over medium high heat, wilt spinach in bacon fat for 1 minute. Remove from pan and reserve.
Combine milk and bread in a large bowl and allow bread to fully absorb milk, then add ground beef, sausage, cooled bacon, onion, egg and salt. Mix well but don’t overwork or the meatloaf will become tough.
On a sheet of aluminum foil approximately 11 inches long, spread the meat mixture out in a rectangle about ½ inch thick. Spread spinach over the top of the meat and then sprinkle with cheese. Using the foil to help, roll the meat up lengthwise to form a pinwheel loaf.
Transfer to a rimmed baking sheet and cook until the internal temperature reaches 160°F, approximately 1-1½ hours.