Italian Meatloaf




Meatloaf Filling Topping
  • 1 1/2 pounds lean ground beef ($2.24)
  • 3/4 cup soft bread crumbs ($0 – because you used the heels of the bread you were going to throw away)
  • 1 egg ($0.12)
  • 1 teaspoon salt  
  • 1/8 teaspoon pepper
  • 1 teaspoon Italian seasoning ($0.02)
  • 1/8 teaspoon garlic powder ($0.02)
  • 1 pkg. (10 oz) frozen chopped spinach, defrosted, well drained ($1.49)
  • 1/2 cup shredded part-skim mozzarella cheese ($0.37) 
  • 3 tablespoons grated Parmesan cheese ($0.25)


  • 3 tablespoons ketchup ($0.10)
  • 1/4 cup shredded part-skim mozzarella cheese ($0.19)
  • Italian seasoning (optional)
Total: $5.28


  1. Heat oven to 350 degrees. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly.  In medium bowl, combine filling ingredients; mix well. Set aside.
  2. Place beef mixture on waxed paper and pat into 14 x 10-inch rectangle. Spread filling over beef, leaving 3/4-inch border around edges. Starting at short end, roll up jelly-roll fashion.  Press beef mixture over spinach filling at both ends to seal.  Place seam side down on rack in open roasting pan.
  3. Bake at 350 degrees for 1 hour.  Spread ketchup over loaf; return to oven and continue baking 15 minutes. Top loaf with 1/4 cup mozzarella cheese.  Sprinkle with additional Italian seasoning, if desired.
  4. Top serve, cut into 1-inch thick slices.  Serve with 8 oz buttered pasta ($0.50).

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