Rolled Italian Meatloaf

Not much harder to make than plain meatloaf, this dressed-up version is nice enough for company. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 23, 2015

Make with

Progresso Breadcrumbs

Ingredients

1 1/4

lb extra-lean (at least 90%) ground beef

3/4

lb bulk Italian sausage

egg

can (8 oz) pizza sauce

1/4

cup Progresso™ Italian style bread crumbs

1/4

teaspoon pepper

cups shredded 6 cheese Italian cheese blend (8 oz)

cups loosely packed fresh spinach leaves

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1

Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.
2

On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.
3

Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160°F. Let stand 5 to 10 minutes before serving.