Ham & Spinach Meatloaf Roll
(From Inner Chef Member; Douglas Combs)
Use any meatloaf recipe you want; this is just a quick spin to make your meatloaf high speed/low drag.)
PREPARE your favorite meatloaf mix and form in into a flat rectangle about 1” short of the short edge of the aluminum foil and about ¾ to 1” thick. Any thicker and it will take longer to cook. Layer fresh leaf spinach across the top of the pattie, toss in a handful of fresh sliced portabellas and then cover with a lay of thin sliced deli ham. (You can put a second layer of spinach and ham or use a second type of deli cuts such as pastrami or Cajun roast beef).
CAREFULLY start to lift one end (short end) of your rectangle pattie (lift up on the foil as you roll it to keep it tight.
TOP rolled mixture with uncooked bacon and put the roll in a loaf pan or on a baking rack that is placed on a 9×13 baking sheet.
BAKE for 60 minutes. Check to see if it’s done; add time if needed.
Douglas’ Hints: If you don’t have time to mix up the meatloaf, buy a meatball mix already made up at the grocery store.
You can use any type of deli meat, ham works very good with good flavor.