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Main dishes

Pork Meatloaf Stuffed with Spinach and Feta

photo by:kraft
It's pretty impressive when this pork meatloaf is sliced open to reveal a stuffing of chopped spinach and feta. But really? It's a cinch to make!
time
prep:
30 min
total:
1 hr 30 min
servings
total:
8 servings

What You Need

1
Tbsp.  oil
1
 onion, finely chopped
2
cloves  garlic, minced
2
 eggs, divided
2
lb.  ground pork
1-1/3
cups  quick-cooking oats
1/3
cup  KRAFT Greek Vinaigrette Dressing
3
Tbsp.  chopped fresh parsley
1
tsp.  dried oregano leaves
1/2
tsp.  pepper
2
cups  tightly packed fresh spinach, coarsely chopped
1
pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2
cup  KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 350ºF.

HEAT oil in medium skillet on medium heat. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Add garlic; cook and stir 1 min. Remove from heat.

BEAT 1 egg in large bowl. Add meat, oats, dressing, parsley, oregano, pepper and onion mixture; mix just until blended.

SHAPE 2/3 of the meat mixture into shallow loaf in 13x9-inch baking dish sprayed with cooking spray. Press down center of loaf to make indentation.

BEAT remaining egg in medium bowl. Add spinach and feta; mix well. Spoon into indentation in meatloaf; cover with remaining meat mixture. Press edges together to seal, completely enclosing spinach mixture. Top with mozzarella; cover.

BAKE 1 hour or until meatloaf is done (160°F), uncovering for the last 10 min. Let stand 10 min. before slicing to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round of the meal.
Substitute
Prepare using extra-lean ground beef.
K:65204v0:166897

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