Print Recipe

Frosted Spinach Stuffed Meatloaf
with Cheesy Mashed Potatoes




  • 1 pound ground beef
  • 1/2 pound ground pork
  • 2-3 garlic cloves, crushed
  • 1/4 cup plain bread crumbs
  • 1/4 cup parmesan cheese
  • 1 egg
  • 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup minced onion
  • 1 egg
  • 1/4 cup Italian bread crumbs
  • 1 cup cheddar cheese, shredded
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Cheesy Mashed Potatoes

  • 5 medium potatoes, peeled and cut into 8 pieces
  • 1/2 to 3/4 cup whole milk
  • Salt and pepper, to taste
  • 1 cup cheddar cheese, shredded


  1. Meatloaf: Mix beef, pork, minced garlic, 1/4 cup bread crumbs, parmesan cheese, and 1 whole egg. On a piece of wax paper, pat meat mixture into a 9 x 15-inch rectangle.
  2. Mix spinach, onion, egg, 1/4 cup bread crumbs, cheese, salt, and pepper. Spread over patted meat mixture. Starting at a narrow end, roll meatloaf up jellyroll fashion. Place in a loaf pan (one with a fat drip insert).
  3. Bake in a preheated 400 degree F oven for 1 hour. About halfway through cooking time frost the top of the meatloaf with potatoes.
  4. Continue baking (30 minutes) until potatoes are nicely browned and meatloaf is cooked through.
  5. Allow to sit for 5 minutes before slicing.
  6. Cheesy Mashed Potatoes: Place potatoes in a large pot with enough water to cover. Bring potatoes to a boil over high heat, reduce heat to med. and cook until tender. Remove from heat, drain, add milk (or you can use chicken broth of equal amount). Mash potatoes until smooth. Add salt and pepper to taste. Gently stir in shredded cheese, cover and let sit until cheese melts, about 3 to 5 minutes.

Serves 4-6.

Per Serving (excluding unknown items): 673 Calories; 44g Fat (59.4% calories from fat); 38g Protein; 30g Carbohydrate; 4g Dietary Fiber; 199mg Cholesterol; 670mg Sodium

Exchanges: 1 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat

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