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Spinach Pepperjack Meatloaf
1
1
⁄2 pounds extra lean
ground beef
1 slice bread, torn into
pieces
1
⁄2 medium onion, cut
into quarters
2 cups loosely packed
fresh spinach
4 ounces pepperjack
cheese, chilled
2 eggs, beaten
1
⁄4
cup chunky salsa
1
⁄2 teaspoon dried
oregano
1
⁄2 teaspoon salt
In medium bowl, place beef. In food processor,
position mini bowl and mini blade in work bowl.
Add bread. Process 5 to 10 seconds, or until finely
crumbled. Remove to bowl with beef. Add onion to
mini bowl. Pulse 2 to 3 times, about 2 seconds each
time, or until chopped. Remove to beef mixture;
set aside.
Position slicing disc in work bowl. Add spinach.
Process to slice. Remove and set aside.
Position shredding disc in work bowl. Add cheese.
Process to shred. Set aside.
Add eggs, salsa, oregano, and salt to meat mixture;
mix well. On plastic wrap or waxed paper, press
meat into 12 x 8-inch rectangle. Spread spinach
over meat, leaving
1
⁄2 inch around edges. Press lightly
to compact. Top with cheese; press lightly.
Starting with short end and using plastic wrap, roll
meat to enclose filling. Remove plastic wrap as meat
is rolled. Place loaf seam-side down in broil pan,
discarding plastic wrap. Bake with oven rack in
down position in lower slots of oven (Position D on
page 8) at 350°F for 40 to 45 minutes, or until
thoroughly cooked (internal temperature of meat
is 160°F). Shield loaf with aluminum foil for final
1
⁄2 hour of baking to prevent over-browning, if
necessary. Let stand 5 minutes before serving.
Yield: 6 servings.
Tip: For milder flavor, try Monterey Jack cheese in
place of pepperjack cheese, and choose a mild salsa.
Per Serving: About 290 cal, 30 g pro, 7 g carb,
16 g total fat, 7 g sat fat, 90 mg chol, 800 mg sod.