Zutaten für Meatloaf Florentine
- 1/2 cup tomato sauce
- Dried Oregano
- Dried Basil
- 1/2 teaspoon garlic powder
- Ground Beef
- Whole Wheat Bread
- 1 egg white
- Salt
- Pepper
- Frozen Chopped Spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
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Zubereitung von Meatloaf Florentine
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1/2 cup tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon garlic powder.
- In a large bowl, gently combine 1.5 lbs ground beef, 1/3 cup Italian seasoned breadcrumbs, 1 egg white, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the prepared tomato sauce mixture until just combined. Do not overmix.
- Press the meat mixture onto a sheet of wax paper, forming an 8 x 10 inch rectangle.
- Spread 2-3 cups chopped fresh or frozen spinach evenly over one half of the meat rectangle.
- Top the spinach with 1/2 cup shredded mozzarella cheese, leaving a 1/2-inch border to prevent leakage.
- Fold the other half of the meat rectangle over the spinach and cheese filling.
- Pinch the edges firmly to seal the meatloaf.
- Place the meatloaf in a shallow baking pan on a rack (or strips of aluminum foil) to allow for drainage.
- Top the meatloaf with the remaining tomato sauce and 1/4 cup grated Parmesan cheese.
- Bake uncovered for 60 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 5-10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
35g
Carbs
3g
