This Low Carb Cheesy Spinach Stuffed Meatloaf is also gluten free and grain free!
What turns an ordinary traditional meatloaf into a fresh new scrumptious dinner?
Stuffing it of course!
Stuffing it with mozzarella cheese and adding in spinach because there is no way the family can resist that cheese!
The first time I made this was about 20 years ago when my hubby and I were dating. Actually it was the first meal I ever cooked for him.
My grandmother had made it for years and when I asked her for an idea to make my new boyfriend dinner she easily said, “This meal will win his heart!” And it did!
While he loved the meal and was surely falling in love with me 😉 he was still quite cautious and didn’t want to offend.
He decided that little piece of spinach in my teeth was just not worth mentioning.
Before dessert I excused myself to the bathroom and stood horrified in the bathroom realizing this green piece of spinach was in my teeth for the entire meal!
I still gave him dessert and tried my best not to appear too upset.
19 years later and today he makes sure to mention if I have something in my teeth. He would never live it down if he didn’t!
Low Carb Cheesy Spinach Stuffed Meatloaf
- 2.5 pounds ground beef
- 1 egg
- 1/2 cup grated parmesan
- 1/2 cup crushed pork rinds or use gluten free bread crumbs
- 1/2 tsp salt divided
- 1/2 tsp pepper divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 16 ounces frozen thawed, drained spinach
- 1-1/2 cups shredded mozzarella cheese
Preheat oven to 375 degrees.
In a bowl, mix the ground beef, egg, parmesan, pork rinds, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder.
Spread this meat mixture onto a baking sheet. Make a 10 by 12 inch rectangle and about 1/2 inch in thickness.
Evenly spread out the spinach onto the meat. Sprinkle the remaining 1/4 teaspoons of salt, pepper, garlic and onion powders over the spinach.
Sprinkle the mozzarella over the spinach.
Roll up the meatloaf using the parchment to help you roll it over.
Bake for 40-45 minutes.
Allow to rest about 10 minutes before slicing.
Recipe NotesNet Carbs: 1.3g