Veggie Rolled Meatloaf

Normal meatloaf is so blah. A loaf of meat.

This however, is no ordinary meatloaf! Taken from an idea in one either Eat, Shrink and Be Merry or Crazy Plates (I’m at a loss for remembering which book it was) – this rolled up meatloaf is great because it adds cheese and veggies. Making it a more well rounded meal.

1 lb of ground turkey, chicken or lean ground beef or pork (I’ve never made it with veggie ground round but fear it would be too salty if you did).
1/2 a cup of oatmeal or bread crumbs
1/4 cup ketchup or BBQ sauce
1/2 a green and red pepper diced into small pieces
1/2 a red onion sliced into thin slices
2 cloves garlic, minced
1/2 cup mushrooms sliced
1/2 a zucchini diced
A few handfuls of washed spinach
A few handfuls of cheese ( I like something a little strong here like an old cheddar or swiss – but try out anything you like!)

In a large bowl mix together meat, oatmeal and BBQ sauce with your hands. It should be wet, but holding together if you form it into balls or patties. Adjust with oatmeal or BBQ sauce if it is too wet or dry.

Spread out a piece of parchment paper and form the meat into a thin rectangle on top. It should be about as wide as your loaf pan. Here is where you will be putting your veggies and cheese, using the parchment paper to help you roll it the way you would with sushi.

In a skillet heat a splash of olive oil and cook all veggies minus the spinach for 3-5 minutes or until slightly softened. Spread over meat. Top with handfuls of spinach and cheese.

Roll up meatloaf and put into a loaf pan. Top with additional ketchup, BBQ sauce and /or cheese if desired. Bake at 350 degrees until the meat has reached a minimum internal temperature of 165 degrees.


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