This is my recipe but it’s not really a very good recipe because I don’t measure anything. I’ll do the best I can but use your own judgment, ok?
First, I mix up the meat mixture just like for any other meatloaf. Put in whatever you usually put in. I added seasoned salt, black pepper, jalapeno powder, onion powder, chopped garlic and bread crumbs soaked in milk. I used two pounds of meat so I got enough for two loaves — one for the freezer — yay!!
For the filling, mix 2 eggs, 1/2 cup small curd cottage cheese, 1/2 cup grated parmesan cheese, 10 oz. of spinach. If using frozen spinach, squeeze as much water out of it as you can.
Mix all the filling ingredients. There are two ways to get this in the middle of the meatloaf. The recipe I used forever suggesting mashing the meat mixture out into a rectangle, spreading the filling . .
. . . and rolling it up like a jelly roll.
The much easier method is to put about half of the meat into the loaf pan. Make a well down the middle, with the sides higher than the middle.
Pat out the remaining meat into a shape that will fit over the mixture in the pan. If you put it on top of the cheese mixture and try to mash it out to spread it, all the cheese will mash out. Shape the top and then lift it and place it over the mixture in the pan.
Two! One for tonight and one for the freezer!
For the one for tonight, I baked it at 375º for about an hour. Once it’s done, I put cheese on top, put that back in the oven and let the cheese melt. Any topping could be added. One I often use is ketchup, brown sugar, a bit of cider vinegar and mustard. Leftover pizza sauce or marinara sauce could be used.