Carrasiti Spinach Meatloaf
1 1/4 lb ground beef, 2 large eggs, 1/4 c tomato sauce (to color the top), 1/2 c cracker crumbs or bread crumbs, 1 Tb dried parsley, 2 garlic cloves finely chopped, 1 1/2 t salt, 1/2 t pepper, 1/4 c Romano or Parmesan cheese, 3/4 of an 8 oz pkg of shredded Mozzarella, 10 oz pkg of fresh or frozen spinach, chopped and squeezed dry. (If fresh spinach, chop it first, then nuke a bit to shrink and darken leaves)
Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat it with nonstick spray. Lightly whisk eggs in large bowl. Add ground beef, add 1 TB tomato sauce, the crumbs, parsley, garlic, salt and pepper. On a piece of plastic wrap, pat mixture into rectangle roughly 8 X 14 inches. Mix together spinach, romano cheese, and mozzarella and spread in an even layer on top of ground beef mixture. (It is ok if this mixture is very wet, although it will be difficult to lift. Moisture bakes away in the oven.) Starting with the long edge, use the plastic wrap to roll the rectangle up like a jelly roll. Transfer to baking sheet. Spread remaining tomato sauce over top. Bake 45 minutes to 1 hour and 10 minutes, depending on the wet-content of the meatloaf. It should be no longer pink in the center. Good cold. too.