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Directory:KJ Kitchens/Florentine Stuffed Meatloaf (view source)
Revision as of 15:04, 4 February 2007
, 15:04, 4 February 2007no edit summary
Florentine Stuffed Meatloaf
* 1 pound lean hamburger
* 1/2 teaspoon nutmeg
* 1/2 cup mozzarella, shredded
* 1 egg, slightly beaten
* 1/4 teaspoon salt (optional)
* 1 small onion, chopped
* 1/4 teaspoon pepper
* 2 (10 ounce) packages frozen chopped spinach, thawed
In a medium bowl, combine hamburger, egg, onion, salt and pepper.
Line sides and bottom of an 8 x 4-inch loaf pan with 2/3 of meat mixture. Set aside.
Press excess moisture out of spinach. In a medium bowl, combine spinach and nutmeg.
Spread half of spinach over meat. Press lightly. Sprinkle cheese over spinach. Top with
remaining spinach. Press lightly. Form remaining meat over top, sealing seams. Bake at
350F for 50 to 55 minutes or until brown and firm in center. Yield: 6 servings
'''Per Serving:'''
:* 303 Cal (68% from Fat, 24% from Protein, 8% from Carb);
:* 18 g Protein;
:* 23 g Tot Fat;
:* 6 g Carb;
:* 3 g Fiber;
:* 183 mg Calcium;
:* 3 mg Iron;
:* 284 mg Sodium;
:* 105 mg Cholesterol
* 1 pound lean hamburger
* 1/2 teaspoon nutmeg
* 1/2 cup mozzarella, shredded
* 1 egg, slightly beaten
* 1/4 teaspoon salt (optional)
* 1 small onion, chopped
* 1/4 teaspoon pepper
* 2 (10 ounce) packages frozen chopped spinach, thawed
In a medium bowl, combine hamburger, egg, onion, salt and pepper.
Line sides and bottom of an 8 x 4-inch loaf pan with 2/3 of meat mixture. Set aside.
Press excess moisture out of spinach. In a medium bowl, combine spinach and nutmeg.
Spread half of spinach over meat. Press lightly. Sprinkle cheese over spinach. Top with
remaining spinach. Press lightly. Form remaining meat over top, sealing seams. Bake at
350F for 50 to 55 minutes or until brown and firm in center. Yield: 6 servings
'''Per Serving:'''
:* 303 Cal (68% from Fat, 24% from Protein, 8% from Carb);
:* 18 g Protein;
:* 23 g Tot Fat;
:* 6 g Carb;
:* 3 g Fiber;
:* 183 mg Calcium;
:* 3 mg Iron;
:* 284 mg Sodium;
:* 105 mg Cholesterol