Meatloaf Florentine

• 1 cup tomato sauce
• 1 teaspoon crushed dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1 lb ground beef
• 3 slices whole wheat bread
• 1 egg white
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese

1. Preheat oven to 350.
2. Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
3. In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
4. Press meat mixture onto a sheet of wax paper, making a rectangle approx.
5. 8 x 10 inches.
6. Spoon spinach over half.
7. Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
8. Fold meat over so that spinach and cheese are inside.
9. Pinch edges to seal.
10. Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
11. Top with remaining tomato sauce and the parmesan cheese.
12. Bake, uncovered, for 1 hour.
13. Let rest for 5 to 10 minutes before slicing.
14. (try the leftovers on a sandwich or kaiser roll).

tomato sauce, oregano, basil, garlic, ground beef, whole wheat bread, egg, salt, pepper, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/meatloaf-florentine-89705 (may not work)