Ingredients

  • MEATLOAF
  • 1 lb extra lean ground beef
  • 1/4 cup seasoned dry bread crumb
  • 1/4 cup barbecue sauce
  • 1/4 cup finely diced green onion
  • 3 tablespoons chopped fresh parsley
  • 1 egg
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • FILLING
  • 1 cup diced onion
  • 1/3 cup thawed and drained frozen chopped spinach
  • 1 1/2 teaspoons crushed garlic
  • 2/3 cup smooth 5% fat ricotta cheese
  • 1 ounce light cream cheese
  • 1 tablespoon grated parmesan cheese
  • TOPPING
  • 2 tablespoons barbecue sauce
  • 2 teaspoons grated parmesan cheese

Method

  • Preheat oven to 375°F Spray an 8x4 inch loaf pan with cooking spray.
  • To make meatloaf: In a bowl, mix all meatloaf ingredients. On a 12-inch square piece of waxed paper, pat out mixture into an 8-inch square.
  • To make filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes until lightly browned. Stir in spinach and garlic; cook for 2 minutes. Turn off heat; add cheeses, stirring until combined. Spread over meatloaf. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down. Spread barbecue sauce over top; sprinkle with cheese.
  • Bake 40 to 45 minutes. Let rest for 10 minutes before carefully inverting onto a serving platter. Slice.