I got this recipe from a friend and it’s absolutely amazing. Everything that contains spinach, cheese and garlic is my favourite. There’s absolutely no need to ask me twice to try it. If you’re also a fan of this three – you won’t be disappointed. This meatloaf will be absolute star of every family gathering or a party, and you can make it effortlessly in 20-30 minutes.
It’s also a perfect ketogenic recipe (if you skip the breadcrumbs) if you’re in a hunt for new ideas. Deliciously creamy spinach with lots of garlic, combined with smoky bacon gives amazing flavour and aroma (if you love smell of garlic 🙂 )
I use frozen spinach – it’s the easiest and quickest to prepare (if you remember to defrost it in advance). You will need quite a lot of it, so frozen is the best choice. If you don’t have mozzarella cheese, any other cheese will be also great: cheddar, ricotta, even feta will work. Feel free to experiment – spinach tastes great with every cheese I think.
From this amount of ingredients you will get quite a big meatloaf – perfect for 6-8 people or for 4 with plenty of leftovers. Simply use half of the ingredients for smaller size meatloaf.
cheesy spinach stuffed pork meatloaf
- 1 kg pork mince
- 1 egg
- salt and black pepper to taste
- 6 garlic cloves
- 2 tbsp breadcrumbs (skip for keto option)
- 3-4 tbsp milk (I used almond milk)
- about 700g frozen spinach
- slice of butter
- 2-3 handfuls of grated mozzarella
- 1-2 tbsp cream cheese
- 15 streaky smoked bacon rashers
Defrost spinach, squeeze from excess water. On a large pan melt slice of butter and add spinach, simmer on a low heat until most of the water evaporates. Add salt and black pepper to taste. Finely chop all garlic or use garlic press. Add 2/3 to spinach and leave the rest – to add to meat. Simmer spinach with garlic for another 3 to 5 minutes, then remove from the heat and let it cool down.
In the meantime prepare the meat. Combine pork mince with one egg, some breadcrumbs, milk and spices: some salt, pepper and remaining garlic. Prepare large piece of baking paper and form pork mince to a rectangular shape. Not too thin, not too thick.
Add cream cheese and mozzarella to spinach and combine. spread it evenly on the meat, then roll it helping yourself with using baking paper. Leave it on the one end of paper and on the other end place bacon rashers, they should slightly overlap each other to wrap nicely your pork roast. Now gently roll the meat back, so it wraps in bacon slices. It seems complicated when I explain it, but it’s actually really easy.
When meat is nicely wrapped, place it on the same piece of baking paper and put to a roasting pan. Heat the oven to 190° C and bake for about 60 minutes – until bacon becomes golden brown and crispy.
Serve hot or cold, store in the fridge for about 2-3 days. You can reheat leftovers or slice it into your sandwich.