Ingredients

Directions

Note: The ground beef should be fatty (e.g. 80/20) or it won't stick together well. Also, the mozzarella should be fresh, if possible (and could be replaced with goat cheese if you want a stronger flavor). Prep: 1. Preheat oven to 425 F. 2. Rinse all vegetables and peel garlic. 3. Thinly slice scallions. 4. Peel and chop onion. 5. Finely chop 1 sprig of Rosemary. The other is used for garnish. 6. In a large bowl, add ground beef, eggs, and sliced scallions. No need to mix yet. 7. Use a chopper attachment on an immersion blender (or mince together by hand) onions and garlic, then dump into the mixing bowl. 8. Mix it all by hand. Then wash your hands. 9. Sprinkle cayenne, oregano, salt, and pepper, then mix again by hand. 10. Lay out about 18' of plastic wrap (NOT Press 'N' Seal!) on the counter. It should be wider than it is tall. 11. Dump the meat mixture onto the plastic wrap and flatten it out into a rectangle of uniform thickness. Don't go all the way to the edge of the plastic wrap - try to keep around an inch uncovered on all sides. Think of this as the wrap in your sushi meatloaf. 12. Put a large handful of spinach in the middle and spread out into a vertical line, making sure to go all the way to the top and bottom edges so people who get those pieces aren't robbed of stuffing. 13. Do the same thing with the cheese, putting it right next to the spinach. Again, make sure it goes all the way to the top and bottom edges. At this point, you should have a rectangle of meat lying on some plastic wrap (it should be wider than it is tall) with two vertical lines of "the good stuff" in the middle. Here's a picture for reference: https://imgur.com/a/G3RigRo Wrap: 1. Place your hands underneath one side of the plastic wrap and gently roll it up so that the edge lands on the opposite side of the filling. Basically, you're wrapping the filling in one side of the meat. Tuck it in, like you're rolling a burrito, making sure to peel the plastic back as needed so it doesn't get folded into the meat. 2. Roll the other side over, patting it down to seal it all together. Cook: 1. Grab your baking dish. You want something with sides, so the drippings don't get all over your oven. You also need something to raise the meatloaf up off the bottom of the pan, so it doesn't just sit in the drippings and get all soggy. I like to use a cake pan with a steamer rack. 2. Transfer the rolled-up meatloaf to the pan. You should be able to use the plastic wrap to do this. If it breaks apart a little, don't stress, just pack it back together. It'll still taste awesome. 3. Smear the tomato paste on top, then sprinkle the chopped rosemary. 4. Put into the oven uncovered, cooking until the middle reaches 150 F. This should take about 50-60 minutes. 5. After pulling it out, add the untouched sprig of rosemary to the top to pretty it up. 6. Serve and accept the lavish praise of your guests. Note: The picture came from Google, but it's pretty representative of what this should look like.