Stuffed Meatloaf with Mozzarella Spinach and Eggs
Seasoned ground meat shaped into a ring and filled with mozzarella, spinach, golden mushrooms, and hard-boiled eggs. Sealed, baked, glazed until caramelized, and sliced to reveal beautiful layers.
Equipment
- 1 | Round baking pan |
- 1 | Small glass | for shaping center
- 1 | Mixing bowl |
- 1 | Pastry brush | for glaze
- 1 | Knife |
Ingredients
- 2 | lbs | ground beef |
- 1 | tsp | salt |
- 1 | tsp | black pepper |
- 1 | tsp | dried herbs |
- 1.5 | cups | shredded mozzarella |
- 2 | cups | fresh spinach |
- 1 | cup | sliced mushrooms | sautéed
- 4 | | hard-boiled eggs | halved
- 1/3 | cup | ketchup or glaze |
- | | cabbage cucumber corn salad | for serving
Instructions
- Season ground beef with salt, pepper, and dried herbs.
- Press meat into a ring shape in a round pan using a glass for the center.
- Fill the center with shredded mozzarella.
- Layer spinach over the cheese.
- Add sautéed mushrooms and arrange hard-boiled egg halves.
- Cover with remaining meat and seal the edges firmly.
- Bake at 375°F for 45 minutes.
- Brush with glaze and bake until caramelized.
- Rest, slice, and serve with side salad.
Notes
Press edges tightly to keep filling inside.
Let rest 10 minutes before slicing for clean cuts.
Store leftovers in the refrigerator up to 3 days.
Freeze individual slices for up to 2 months.
Let rest 10 minutes before slicing for clean cuts.
Store leftovers in the refrigerator up to 3 days.
Freeze individual slices for up to 2 months.