It's sort of my own invention that I call Italian Stuffed Meatloaf. I don't use a recipe when I cook, I just judge, so keep that in mind. I take 2 pounds of ground meat. I use "meatloaf mix" from my supermarket that has beef, pork and veal in it. You can use all beef if you want instead. I add 2 eggs, a couple of cloves of finely minced garlic, one small onion finely chopped, salt and pepper, and seasoned bread crumbs. I'm not sure how much bread crumbs--I judge it. You want a firm texture for this mixture. Put in about 1/2 cup and see how it is--add more if the mixture is loose until you get a firm feel to it. I flatten the mixture out to fill a small cookie sheet and refrigerate it while I get the stuffing ready. I use one bag of frozen spinach, defrosted in the microwave, then squeezed of its liquid. I use a strainer and push clumps of it at a time against the side of the strainer with a fork. I cut 1/2 pound of mozzarella cheese into cubes and peel a couple of cloves of garlic. I take the pan of meatloaf mixture out of the fridge, spread the spinach evenly over it. I salt and pepper it lightly, then cut the garlic in little pieces over it. Then I spread the cheese cubes on top. Now I roll it up, jelly roll fashion, from the short side. I press together the meat wherever it separates. I did all this last night and it's in the refrigerator now. Tonight, I will line a cookie sheet with foil (for any cheese that drips out) and place the meatloaf in it, seam side down. I will bake it for 1 to 1 1/4 hours until it's nicely browned. I'll serve it with brown gravy from an envelope, mashed potatoes and green beans. DH, who lives for food, loves this meal!