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Meatloaf Florentine

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“From Lean and Luscious by Bobbie Hinman and Millie Snyder. I started making this recipe years ago in college and it's still one of my favorites. Baking the meatloaf on a rack lets the fat drain away, so this is a bit drier than traditional spongy meatloaf.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine tomato sauce and spices.
  3. In a large bowl, combine beef, crumbs and 1/2 cup of the tomato sauce mixture. Mix well. Spread meat on a piece of wax paper, forming a rectangle about 8 x 10 inches.
  4. Spread spinach over half the meat. Top with Mozzarella cheese, still only covering half the meat.
  5. Fold meat over so that spinach and cheese are inside. Seal edges.
  6. Transfer meat to a rack in a shallow baking pan. Top with remaining tomato sauce. Sprinkle with Parmesan cheese.
  7. Bake 1 hour.

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