THIS IS THE TASTIEST MEATLOAF YOU CAN MAKE - WITH MOZZARELLA AND SPINACH
Packed with proteins, this mozzarella and spinach meatloaf is one of my favourite foods. Mix the ingredients together and then forget it in the over for 45 minutes, you get to experience one of the best meatloafs you could possibly find online! :-)
Here is the list of ingredients you need for this mozzarella and spinach meatloaf recipe:
Ground beef 800gr
Parmesan cheese 100gr
Bread crumbs 100gr
1 Egg
Salt 5gr
Grounded pepper 2gr
Garlic 2 cloves
Sweet paprika 3gr
Dried parsley 2gr
Olive oil 10gr
Spinach 250gr
Salt 2gr
Garlic 1 clove
Water 50gr
Mozzarella cheese 150g
Bake at 180°C - 45min
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Rolled Spring Meatloaf
Rach rolls spinach and feta for a Greek-inspired meatloaf
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Primal Meal Plan | Episode 10 | Feta stuffed Turkey Meatloaf with Tzatziki Sauce
Feta stuffed Turkey Meatloaf with Tzatziki Sauce
Ingredients
* Tzatziki Sauce:
* 1 cup yogurt
* 1 tbsp lemon juice
* 1 clove garlic, finely minced
* 1/2 medium cucumber, cut in half longwise and thinly sliced
* 1 tsp chopped, fresh dill
* 1/4 tsp salt
*
* Meatloaf:
* 1 medium onion, chopped
* 1 tbsp olive oil
* 1 tsp salt
* 1/2 tsp freshly ground pepper
* 1 package frozen spinach, thawed and drained
* 2 lbs ground turkey
* 1/4 cup coconut flour
* 1/2 cup chicken stock
* 1 large egg, lightly beaten
* 2 tbsp worcestershire sauce
* 1 cup crumbled feta cheese
Directions
For the sauce, mix all ingredients in a medium bowl and chill until serving.
For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325F. Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and saute until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through.
In a large mixing bowl, combine onion mixture, turkey, coconut flour, chicken stock, egg and worcestershire sauce. Mix until very well combined.
Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.
Bake for 1 to 1 1/4 hours, or until internatl temperature reaches 160F on an instant read thermometer.
Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.
Serves 6.
Spinach and Cheese Gozleme Recipe
Gozleme - traditional Turkish dish made of a thin, soft pastry dough filled with spinach and cheese. This recipe is very easy to make and no kneading or proofing required.
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Ingredients:
For the dough:
3 cups (375g) Flour
1 teaspoon Salt
3/4 cup (180ml) Milk
1/3 cup (80m) water
For the filling:
Olive oil
1 Onion, chopped
400g Spinach
300g Feta cheese
Salt to taste
Pepper to taste
Directions:
1. Make the dough: in a large bowl mix flour and salt. Add water, milk and mix until dough is formed. Knead the dough for 4-5 minutes, until smooth and soft. Place the dough in a bowl, cover and allow to rest while making the filling.
2. Make the filling: in a pan, heat 2 tablespoons of olive oil, add chopped onion and sate for 5-6 minutes. Add chopped spinach and cook until wilted.
3. Transfer the filling into a large bowl, crumble feta cheese and season with salt and pepper to taste. Mex well.
4. Make the Gozlame: take the dough and divide it into 6 equal parts and shape each part into a ball.
5. Roll out each ball into ball into a thin rectangle. Place 2-3 tablespoons of filling the center of the dough, leave about4cm of space around the edges. Fold the edges over the filling.
6. Fry the Gozlame: heat a large skillet or a pan over medium-high heat, place the gozlame on the skillet and cook until golden brown on both sides. Brush each side with a bit of olive oil or melted butter (optional). Repeat with the rest of the dough and filling.
7. Serve and enjoy!
Lamb Meatloaf Bites by Chef Michael Morway
Executive Chef Michael Morway of Craftship Catering & Event Services in Plymouth, MA created Lamb Meatloaf Bites with Apricot BBQ Sauce, Feta, Chickpea Purée, Apricot Mostarda, Mustard Caviar & Micro Cilantro for his appetizer course at Chef’s Plate 12 in Boston on Monday, September 19 2016. Get the recipe here: chefsroll.com/cheflife/recipes/lamb-meatloaf-bites
Easy Lamb, Tomato and Feta Recipe | Hugh Fearnley-Whittingstall
In Hugh's 3 Good Things, Hugh wants to introduce you to a brilliant way of cooking that gives you maximum taste and creativity with minimum fuss.
In episode six of Hugh's 3 Good Things the star ingredient is lamb and here Hugh makes an incredibly easy dish using lamb chops, lovely sweet tomatoes and a little bit of salty, tangy feta cheese in the River Cottage kitchen.
Think you could do better? Head over to rivercottage.net/challengehugh to find out how to enter.
rivercottage.net/challengehugh