Spinach &Feta-Stuffed Meatloaf(slow cooker)
- 2 lbs ground beef
- 2 large eggs
- 2/3 cup seasoned bread crumbs
- 1 oz pkg dry onion soup mix
- 2 cloves garlic, minced
- 1/4 cup parmesan cheese, grated
- 1/2 cup ketchup, divided
- 3/4 dup feta cheese, crumbled
- 3 tbs sun-dried tomatoes, minced
- 10 oz frozen chopped spinach, thawed and squeezed dry
In a large bowl, combine the ground beef, eggs, bread crumbs, onion soup mix, garlic, Parmesan cheese and all be 2 tbs of the ketchup. In small bowl mix together the feta cheese and sun dried tomatoes. On a cutting board covered with wax paper, pat the meat mixture into a rectangle approximately 6 inches by 10 inches.
Spead the feta cheese mixture over the meat rectangle to within 1 inch of the edges. Place the spinach over the feta. Using the wax paper, roll the meat loaf so that the meat completely covers the cheese and spinach center and seal tightly. Make sure that the ends of the meat loaf are also completely sealed. Place in the Crock-Pot on one end, if necessary. Top with the remaining ketchup. Cover., cook on low 8 to 10 hours or on high for 4 to 6 hours.