Rainwater's Three Cheese Meatloaf Recipe

ingredients

24 ounces premium ground beef (no more than 20% fat)
1 Italian sausage link (4 to 5 ounce size)
4 ounces premium ground veal
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon finely minced garlic
2 cups baby spinach leaves, chopped fine
2 slices milk-soaked bread, squeezed dry and diced fine
1 cup finely grated Romano cheese
1 cup grated Swiss cheese
1 cup grated Monterey jack cheese

directions

Preheat oven to 275 degrees F.

In a large bowl, mix all ingredients except for Swiss and Monterey Jack cheeses. Lay a large sheet of plastic wrap on a clean surface. Turn meat mixture out onto plastic wrap and form into 10" by 12" rectangle.

Cover with another sheet of plastic wrap and using rolling pin, roll out until 14" by 24." Pull off top sheet of plastic wrap and evenly sprinkle meat with Swiss and jack cheeses.

Starting at one 14" end, roll the meat up as tightly as possible, lifting from bottom sheet of plastic wrap. Place rolled meat in a baking pan and press down on both ends to seal the roulade.

Bake meatloaf for 45 to 50 minutes. Remove and let stand for 5 minutes before turning out of pan and serving.

Recipe Source: Rainwater's restaurant, San Diego

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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