Cheese & Mushroom Stuffed Meatloaf

During the summer months we are used to hot and humid weather.  However the weather has been rather unpredictable this year.  A couple of days ago the weather turned cool so I took advantage of that to make meatloaf.  Meatloaf in the summer is great hot on cooler nights but slices nicely for sandwiches the next day.  It also freezes nicely for later use for sandwiches or wraps. 

I seldom use an actual loaf pan for meatloaf.  I hand forming into a baking pan which results in oblong cuts or I use a deeper (about 8" x 9" x 4")  but smaller baking pan.  I made a basic meatloaf base consisting of lean ground beef, mustard, eggs, ketchup, seasonings and bread crumbs.  Then I pressed ¾of the mixture into the pan pushing up the sides to form a type of shell.  Once the shell was formed I filled with raw spinach, sautéed onions and bacon pieces, and provolone cheese.  When the well was stuffed I topped with the remaining ¼ of the meat mixture forming a top.  I baked the meatloaf at 180ºC (350ºF) for about 45 minutes.

Meatloaf stuffed with cheese oozes its rich, yummy goodness so I've never had it cut neatly.  We cut meatloaf cooked in the wider baking dishes into squares rather slices.  This makes for a nice substantial piece of meatloaf easily topped with sauce and big enough to appreciate the stuffing.  I served the meatloaf with oven baked russet potatoes and sautéed, garden fresh zucchini with spanish onions in butter.  The zucchini was picked from the garden moments before doing the sautée!  This is the way I like to have fresh vegetables when the garden is producing.  This is very much a summertime comfort meal on the cooler days.