Spinach, Sun-dried Tomatoes with Gorganzola Meatloaf

Note from Cheri: This recipe, by Barbara Campbell, Greenwich, Connecticut was the 1st prize winner (creative catagory) in our Meatloaf Madness Recipe Contest. Since this is Barbara's recipe, I'll let her take it from here. Meatloaf Madness 1st Prize -- Creative Barbara Campbell, Greenwich, Connecticut "My husband is crazy about cheese in his meatloaf. We also love spinach with gorganzola salad. One day I decided to put our favorite salad and meatloaf together. I added the sun-dried tomatoes later. The topping is the extra bonus. We love this meatloaf in our house, I hope you will too!"

Meat Mixture: 1 1/2 lb. lean ground beef 1/2 lb. lean ground pork 1 C soft breadcrumbs 1 egg 1 tsp. salt 1/2 tsp. black pepper Filling: 4 C fresh spinach, washed and dried 1 C gorganzola cheese, crumbled 1/2 C thinly sliced sun-dried tomatoes Sauce Topping: 1 C ketchup 2 T brown sugar, packed 2 T chopped sun-dried tomatoes

Preheat oven to 350°. Combine the beef and pork,breadcrumbs,egg, salt and pepper. Lightly blend. Press 1/2 of the mixture in the bottom of a 9"x5" loaf pan. Down the center, top with spinach, then cheese and finally the sun-dried tomatoes. Leave a small border of meat around the edge. Top with the remaining meat mixture, enclosing the filling and sealing the edges. Blend sauce topping ingredients and spread on top. Bake for 1 hour, till top is brown . Remove from oven and let stand for 10 minutes before removing from pan and slicing into 1" slices.