Stuffed meatloaf is the comfort dish that keeps on giving. When done in the slow cooker, the meat becomes incredibly tender, with no fear of the meatloaf "dry-out", something that can happen to even the best of loaves when put into the oven. This recipe promises all of that and more, because when you cut into it, you'll find slightly melted ricotta cheese and sauteed spinach. Delicious!
There are a few ways you can choose to stuff your loaf. Because the mixture I use in the slow cooker is quite wet (the trick to making sure it doesn't dry out), I like to place half of the mixture into the slow cooker, flatten it slightly, then place the filling down the center, and then add the other half of the meat mixture. So easy, and everyone will wonder how you got all that deliciousness inside without breaking the loaf - or a sweat!
Stuffed Meatloaf
6
15 minutes
6 hours, 45 minutes
7 hours
1 10-ounce package frozen spinach, thawed and squeezed to remove excess moisture
2 cups ricotta cheese
2 cloves garlic, minced
1 ½ pounds lean ground beef
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce, divided
¾ cup milk
¾ cup bread crumbs
½ onion, finely minced
1 tablespoon garlic powder
1 teaspoon dried dill
1 teaspoon dried sage
¼ cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper
Combine the spinach, ricotta, and garlic in a bowl. Season with salt and pepper to taste and set aside.
In a separate large bowl combine the ground beef, eggs, Worcestershire sauce, milk, bread crumbs, onion, garlic powder, dried dill, dried sage, and ½ teaspoon (2.5 ml) salt. Mix well and divide into two halves.
Place one half of the beef mixture into the bottom of a 6-quart slow cooker that's been sprayed with non-stick cooking spray. Flatten it slightly, especially in the center. Place spinach and ricotta mixture down the center. Place the second half of the beef mixture over top of the filling and press over the filling. Press down around the edges to seal the filling inside.
Cover slow cooker, set to low and cook for 6 hours.
In a bowl combine the ketchup, brown sugar, Dijon mustard,½ teaspoon (2.5 ml) salt, and freshly ground black pepper. Mix well and drizzle on the entire surface of the meatloaf.
Leaving the lid off, turn heat to high and cook for another 30 - 45 minutes, until the glaze is set.
Pro tip: Try your favorite meatloaf recipe, flatten it out entirely on a piece of parchment paper with the filling on top, and then roll the stuffing up into it, using the parchment to help you shape the loaf as you roll. This will give you thin layers of the filling throughout the entire loaf!