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–+ servings

Spinach-Artichoke Meatloaf with Fontina Cheese Filling

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 1 cup frozen spinach, thawed and well drained
  • ½ cup chopped canned artichoke hearts, drained
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 oz Fontina cheese, cut into ½-inch cubes

fremgangsmåte
 

  • Heat the oven to 375°F and line a baking sheet with parchment paper.
  • Place the ground beef in a large mixing bowl. Add the drained spinach, chopped artichoke hearts, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper.
  • Mix the ingredients with your hands until evenly combined, but avoid overworking the meat.
  • Divide the mixture in half. Press one half into a loaf shape on the prepared baking sheet, then arrange the Fontina cubes in a single line down the center.
  • Cover the cheese with the remaining meat mixture and seal the edges so the filling stays enclosed.
  • Bake for 45 to 50 minutes until the internal temperature reaches 160°F.
  • Remove from the oven and let the meatloaf rest for 10 minutes before slicing.

merknader

Drain the spinach thoroughly by pressing it in a clean towel so excess moisture does not make the loaf soggy. If the Fontina seems very soft, chill the cubes for 15 minutes before assembling to help them hold shape during baking. Leftovers reheat well in a 350°F oven for 10 minutes to keep the cheese from drying out.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Loaf Pan