December Recipes

Stuffed Meatloaf

Sliced Stuffed Meatloaf
Hands On:
40 minutes
Total Time:
100 minutes


  • Hy-Vee nonstick cooking spray
  • 1 cloves garlic, minced
  • 1 tbsp Hy-Vee Select extra virgin olive oil
  • 1 (6-oz.) bag fresh spinach leaves
  • 1 ½ lb 90%-lean ground beef
  • ½ lb ground pork sausage
  • 1 small onion, finely chopped
  • ¾ cup Hy-Vee plain bread crumbs
  • 2 Hy-Vee large eggs
  • ¼ cup Hy-Vee 2% reduced-fat milk
  • 1 tsp Hy-Vee kosher sea salt
  • ¼ tsp Hy-Vee black pepper
  • ⅓ cup Hy-Vee Sriracha sauce or Hy-Vee Hickory Hous KC Kiss BBQ sauce
  • 1 tbsp Hy-Vee honey
  • 6 (1-oz.) slices Hy-Vee sliced park-skim mozzarella cheese
  • 1 cup Hy-Vee Select Asiago shredded cheese (4-oz.)
  • 10 slices Hy-Vee bacon
  • fresh Italian parsley, for garnish
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Preheat oven to 350°F. Spray a rimmed baking pan with nonstick spray; set aside.
Place garlic and oil in large skillet. Cook over medium heat until softened. Add spinach; cook for 3 minutes or until wilted. Remove from heat and set aside.
Combine ground beef, sausage, onion, bread crumbs, eggs, milk, salt and pepper in a large bowl. Combine Sriracha and honey in a small bowl.
Pat meat mixture into a 14-in. square on a large piece of foil. In the center of the meat square, arrange a single layer of mozzarella slices; spoon 3 Tbsp. Sriracha mixture on mozzarella. Sprinkle Asiago cheese and spinach mixture over the Sriracha and mozzarella. Carefully roll the meat into a spiral, starting at one edge; pinch ends to seal.
Place meat roll in prepared baking pan. Wrap bacon slices around the meat, trimming to fit. Bake for 1 hour or until an instant-read thermometer registers 160°F. If desired, place meat loaf under the broiler to crisp the bacon. Drizzle with remaining Sriracha mixture, just before serving. If desired, garnish with parsley.

Nutrition Facts

Serves: 10
Amount Per Serving
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 145mg 48%
Sodium: 1060mg 46%
Total Carbohydrate: 13g 5%
Dietary Fiber: 1g 4%
Sugars: 5g 10%
Protein: 35g 70%

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