Comfort food meets garden veggies in this kicked up version of traditional meatloaf.
Ingredients
MEATLOAF INGREDIENTS: 1 lb ground beef 1/4 red onion, diced 1 egg 1/3 cup bread crumbs 3 Tablespoons chili sauce 1/4 tsp salt 1/4 tsp pepper dash of red pepper flake (optional) 1/4 cup diced tomato 1/4 cup shredded cheddar cheese FILLING: 1 Tablespoon butter 1 cup uncooked baby spinach 1/4 cup diced zucchini 1/4 cup diced mushrooms 1/4 cup diced red onion 1/4 cup ricotta cheese 1 egg 1/4 cup bread crumbs
Nutritional information
No nutrition information available
Instructions
Combine all meatloaf ingredients except tomatoes and cheese in a large bowl, then separate into two equal portions. Place 1 portion into the bottom of a greased loaf pan. Place filling on top of mixture (recipe below) and top off with remaining meatloaf mixture. Bake at 375 F (325 F convection) for 40 minutes. Place diced tomato and cheddar cheese on top of the loaf and bake for another 10 minutes, or until internal temperature reaches 155 F. DIRECTIONS FOR FILLING: Melt butter over medium heat in a large saute pan. Add zucchini, mushrooms, and onions and cook about 3 minutes, until onions are softened. Turn off the heat and add the spinach, tossing until wilted. Let cool slightly, then place into a bowl. Using your hands, combine with the ricotta cheese and egg. Layer the mixture in the middle of the meatloaf mixture (recipe shown above) and proceed with meatloaf recipe.
