Spinach Pepperjack Meatloaf

11⁄2 pounds extra lean ground beef

1slice bread, torn into pieces

1⁄2 medium onion, cut into quarters

2cups loosely packed fresh spinach

4ounces pepperjack cheese, chilled

2 eggs, beaten

1⁄4 cup chunky salsa

1⁄2 teaspoon dried oregano

1⁄2 teaspoon salt

In medium bowl, place beef. In food processor, position mini bowl and mini blade in work bowl. Add bread. Process 5 to 10 seconds, or until finely crumbled. Remove to bowl with beef. Add onion to mini bowl. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. Remove to beef mixture; set aside.

Position slicing disc in work bowl. Add spinach. Process to slice. Remove and set aside.

Position shredding disc in work bowl. Add cheese. Process to shred. Set aside.

Add eggs, salsa, oregano, and salt to meat mixture; mix well. On plastic wrap or waxed paper, press meat into 12 x 8-inch rectangle. Spread spinach over meat, leaving 1⁄2 inch around edges. Press lightly to compact. Top with cheese; press lightly.

Starting with short end and using plastic wrap, roll meat to enclose filling. Remove plastic wrap as meat is rolled. Place loaf seam-side down in broil pan, discarding plastic wrap. Bake with oven rack in down position in lower slots of oven (Position D on page 8) at 350°F for 40 to 45 minutes, or until thoroughly cooked (internal temperature of meat

is 160°F). Shield loaf with aluminum foil for final

1⁄2 hour of baking to prevent over-browning, if necessary. Let stand 5 minutes before serving.

Yield: 6 servings.

Tip: For milder flavor, try Monterey Jack cheese in place of pepperjack cheese, and choose a mild salsa.

Per Serving: About 290 cal, 30 g pro, 7 g carb,

16 g total fat, 7 g sat fat, 90 mg chol, 800 mg sod.

KCO1005 specifications

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