Ingredients:

  • 2 lbs ground beef (preferably 80/20)
  • 1 cup breadcrumbs (or gluten-free)
  • 1/2 cup milk
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1 cup shredded mozzarella cheese (or cheddar)
  • 1/2 cup cooked spinach, squeezed dry and chopped
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • 1/4 cup ketchup or BBQ sauce

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine ground beef, breadcrumbs, milk, finely chopped onion, minced garlic, egg, Worcestershire sauce, salt, pepper, and thyme. Mix until well combined.
  3. In a separate bowl, mix together shredded mozzarella, spinach, and sun-dried tomatoes if using.
  4. On a sheet of parchment paper, shape two-thirds of the meat mixture into a rectangle about 1 inch thick. Spread the cheese filling down the center, leaving a border around the edges.
  5. Carefully lift the edges of the parchment paper to help roll the meatloaf around the filling. Pinch the edges to seal.
  6. Transfer to a greased or lined baking dish, seam-side down.
  7. Spread ketchup or BBQ sauce evenly over the top.
  8. Bake for 1 hour, or until the internal temperature reaches 160°F (70°C).
  9. Let the meatloaf rest for 10 minutes before slicing and serving.