pound Italian sausage, removed from casings and crumbled
1-1/2
cups seasoned bread crumbs
2
eggs, lightly beaten
2
tablespoons chopped fresh parsley
2
cloves garlic, minced
1
teaspoon salt
1/2
teaspoon black pepper
2
cups water
1
tablespoon butter
1
package (about 4 ounces) Spanish rice mix
2
packages (10 ounces each) frozen chopped spinach, thawed and well drained
1. Combine ground beef, sausage, bread crumbs, eggs, parsley, garlic, salt and pepper in large bowl; mix well. Place on 12×12-inch sheet of foil moistened with water. Cover with 14×12-inch sheet of waxed paper moistened with water. With hands or rolling pin, press meat mixture into 12×12-inch square. Refrigerate 2 hours or until well chilled.
2. Bring water, butter and rice mix to a boil in medium saucepan. Continue boiling over medium heat 10 minutes or until rice is tender, stirring occasionally. Refrigerate 2 hours or until well chilled.
3. Preheat oven to 350°F. Remove waxed paper from ground beef mixture. Spread spinach over ground beef mixture, leaving 1-inch border. Spread rice evenly over spinach. Starting at one side, roll up jelly-roll style, using foil as guide; removing foil while rolling. Seal edges tightly. Place meat loaf seam side down in 13×9-inch baking pan. Bake, uncovered, about 1 hour. Let stand 15 minutes before serving. Cut into 1-inch slices.
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