This technique transforms ordinary meatloaf into something elegant — rolling the meat mixture around spinach and cheese creates beautiful spirals when sliced. The key is proper mise en place and gentle handling during assembly.
Before you start: Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. Have all ingredients measured and prepped at room temperature.
In a large bowl, gently combine all meat mixture ingredients using your hands or a wooden spoon. Mix just until evenly distributed — overmixing will make the meatloaf dense. (Cold hands help prevent the fat from melting into the mixture)
On the prepared baking sheet, pat the meat mixture into an even rectangle approximately 12x8 inches and 0.5 inch thick. Use gentle, even pressure.
Arrange spinach leaves over the meat in overlapping layers, leaving a 1-inch border on all sides. The spinach should form a solid green carpet.
Sprinkle 1 cup of the mozzarella evenly over the spinach, keeping the same 1-inch border clear.
Starting from one short end, carefully roll the meatloaf like a jelly roll, using the parchment paper to help lift and guide. The first turn is the trickiest — once you get it started, it rolls more easily. (Work slowly and don't worry if it's not perfect — rustic charm is part of the appeal)
Pinch the seam and ends to seal. Position seam-side down on the baking sheet. Sprinkle remaining 0.5 cup mozzarella and reserved parsley over the top.
Bake for 45-55 minutes, until internal temperature reaches 160°F (71°C) and the cheese is golden.
Let rest for 10 minutes before slicing with a sharp knife. Cut into 1-inch thick slices to showcase the spiral. (The resting period allows the juices to redistribute and makes slicing cleaner)
Save this recipe to your collection
Sign up free
Comments