Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 1 large red onion, cut into ½" pieces, stirring occasionally, until softened and translucent, 5–7 minutes; transfer to a medium bowl. Add 4 oz. chilled cream cheese, cut into pieces, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1½ tsp. garlic powder to bowl and mix to combine, then mix in 1 large egg and ⅔ cup panko. Add two 10-oz. packages frozen chopped spinach, thawed, squeezed dry, 8 oz. extra-sharp cheddar, coarsely grated, and ⅓ cup chopped pickled cherry or other hot peppers and mix again. Set filling aside.
Step 2
Place a rack in middle of oven; preheat to 375°. Lightly whisk 2 large eggs in a large bowl. Using a wooden spoon or rubber spatula, stir in 1 cup low-sodium chicken broth, 1 cup panko, ¼ cup soy sauce, preferably low-sodium, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Let sit at least 15 minutes and up to 30 minutes (you want panko to hydrate).
Step 3
Add 2 lb. ground beef (15–20% fat) to bowl with egg mixture and mix until fully incorporated (your hands are most efficient for this; there is no fear of overmixing).
Step 4
Lay a few large pieces of plastic wrap on a slightly damp surface to create about a 15" square. Transfer meat mixture to plastic wrap and pat into a ½"-thick 13x9" rectangle. Scatter spinach filling over meat mixture and pat into an even layer, leaving a ½" border of meat mixture exposed on long sides. Starting from the long side closest to you, roll meat mixture into a log, enclosing filling (just as you would a jelly roll), using plastic wrap to lift and shape log. Using plastic wrap, squeeze ends of log closed to seal. Transfer log to a parchment-lined rimmed baking sheet. Carefully remove and discard plastic wrap. Gently reshape meatloaf as needed.
Step 5
Bake meatloaf until golden brown and an instant-read thermometer inserted into center registers 140°, 30–40 minutes. Brush meatloaf with ¼ cup ketchup; bake until ketchup feels tacky, 10–12 minutes. Brush remaining ¼ cup ketchup on top and bake until surface is tacky and thermometer inserted into the center registers 155°, 8–10 minutes. Let meatloaf cool on baking sheet 15 minutes.
Step 6
Transfer meatloaf to a platter; top with parsley leaves with tender stems. Place drained pickled vegetables in a small bowl and serve alongside.Do ahead: Spinach mixture can be made up to 1 day ahead. Cover and chill.
Your folders
delish.com
4.0
(4)
Your folders
simply-delicious-food.com
4.3
(82)
60 minutes
Your folders
fromachefskitchen.com
4.6
(11)
55 minutes
Your folders
thecozycook.com
5.0
(2)
15 minutes
Your folders
crayonsandcravings.com
4.7
(11)
10 minutes
Your folders
cooking.nytimes.com
Your folders
delish.com
4.7
(19)
Your folders
jessicagavin.com
5.0
(8)
20 minutes
Your folders
cooking.nytimes.com
5.0
(890)
Your folders
hiddenvalley.com
15 minutes
Your folders
foodnetwork.com
4.6
(45)
25 minutes
Your folders
cookidoo.com.tr
30 minutes
Your folders
foodnetwork.com
4.6
(73)
20 minutes
Your folders
thepioneerwoman.com
5.0
(2)
20 minutes
Your folders
foodnetwork.com
4.8
(179)
30 minutes
Your folders
whatsgabycooking.com
20 minutes
Your folders
foodnetwork.com
4.0
(21)
6 minutes
Your folders
cookidoo.be
30 minutes
Your folders
foodandwine.com
5.0
(4.2k)