Recipe by Karen
"This is one of my favorite meatloaf recipes. It's great cold and in sandwiches."
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1 (10 ounce) package
frozen chopped spinach - thawed, drained and squeezed dry
fine dry bread crumbs
ground black pepper
lean ground pork
shredded Cheddar cheese
freshly ground pepper
We really enjoyed this! Traditional meatloaf is always a favorite, but this was fun to make and tasty for something a little different...pretty too! Other than adding garlic to the mushrooms and onions (I HAVE to!) I made this as written and was very pleased. Another great comfort food recipe!
This was a good tasting recipe, but needed garlic in my opinion, but I'm a garlic lover. Cut the spinach up really small or it makes the loaf hard to cut. Cover the loaf for the first 45 minutes, or it will dry and be hard on the outside. Better with some gravy too.
I used fresh baby spinach. Added more onions. My guess the previous reviewers meatloaf fell apart, is that the instructions need to say that you should let the meatloaf rest about 10 minutes before slicing. Also I baked it on a baking sheet. In a loaf pan I think the meat just sits in the fat while cooking. A definate keeper. Thanks Karen.
Pretty good base recipe. I tweaked it a bit...took out the mushrooms and rolled with ham and cheese as well as the spinach mixture.
This was a yummy way to incorporate spinach into a meat loaf, just what I was looking for. I also added garlic and more worchestershire sauce. I only used ground beef because that was all I had on hand. I also used fresh spinach. But to my dismay the cute pinwheel roll I put into the oven crumpled. It was a terrible sight on my serving platter. Just a big mess. Luckly it was just served to my family. The flavor was great I will try this recipie again, but next time I think I will just mix everything into one loaf, no fancy stuff. Maybe run the cheddar cheese through the center.
This was really good! I added some garlic (of course!) and extra Worcestershire sauce to the meat, as well as some Parmesan cheese. On top I made a mixture of 1/4 C. Worcestershire sauce, 1/8 C. Honey, and 2 Tbsp prepared mustard. I put half on top to cook, which kept everything moist, and served the other half with dinner in case people wanted extra... which they did. YAY! Another dinner success. :) Thanks for the great recipe.
This recipie was fantastic. A friend had picked this recipie for our weekend horse get away. She put baby carrots on the botton so the meat roll could sit on them and red potatoes along side. Very easy to make and full of flavor that will be a crowd pleaser. We will make this again for ourselves and company.
Pinwheel Meatloaf Haiku: "Pinwheel rolled in yum! A fun way to make meatloaf! Looks pretty, tastes great!" This was the 4th time that I've made this recipe and each time, it gets better and better. I liked it a lot the 1st time when I followed the recipe exactly, and just as much w/ my small changes. I use fresh spinach, as well as sauteeing bell pepper and garlic along w/ the onion. I also haven't seen the need for egg and bread crumbs in the spinach mixture, so I skip that all-together. We've decided that we prefer the cheese sprinkled on top of the spinach mixture, rather than blended into the meats, for gooey, melty goodness. I've had the meatloaf "split" while baking and haven't determined how to avoid that (maybe I'm stuffing it w/ too much spinach and mushroom?) Regardless of how it ends up looking, it always disappears from the dinner table fast.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 354
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