Mediterranean Stuffed Meatloaf

Preheat oven to 400ºF. In a small bowl lightly beat the eggs then mix in the cream. Set aside.

In a large bowl, add sirloin ground beef, beaten eggs and cream mixture, breadcrumbs (or panko), diced onion, scallions, salt, pepper, cumin, Greek oregano, thyme and parsley. Using clean hands mix to incorporate all of these wonderful ingredients.

Divide mixture in half and place halves on a clean work surface. Working with the first: form a large loaf and pat out an indentation or channel down the middle of the loaf (you’ll add your stuffing into it in a moment). With the other half of ground beef mixture, form a loaf that’s roughly the same size and then set aside.

In a bowl, add chopped spinach, feta cheese and mozzarella cheese; stir to mix. Transfer this mixture into the first meatloaf center (the crevice you created) and spread it out evenly. With due care, lift the second meatloaf onto the top. Pat gently to round it into an oval- or oblong-shaped loaf (I do oblong).

In a baking dish (9 x 12 x 3 inches), add beef broth. Carefully, using two spatulas (or your hands), lift the stuffed meatloaf into the baking dish. Cover with aluminum foil and place in the oven on the middle rack.

Bake for 1 hour, then remove foil and continue baking for 15 minutes longer. Remove from oven and let it rest for a few minutes before slicing and serving.

Pairs well with creamed potatoes and a vegetable side dish. My family goes wild over this dish and I hope you’ll enjoy it as much as we do. I personally love leftovers for a sandwich on sourdough bread with mayonnaise! Scrumptious.