Stuffed Meatloaf

Meatloaf:
1-1 1/2 lbs ground beef
1 lb of ground mild Italian sausage
1 egg
1 cup panko breadcrumbs
2 tsp dried parsley
1 tsp salt
1/2 tsp pepper

Filling:
1 cup grated Monterey Jack cheese
1 cup sliced mushrooms, sautéed to release excess water
2 cups sautéed baby spinach
1 tsp minced garlic (opt)

-Spray 9x13 inch pan. Preheat oven to 375*
-Mix all of the meatloaf ingredients together well. Form into a loaf on the sprayed 9x13 inch pan.
-Make a hollow center down the entire length of the meatloaf, shaping the sides to stretch tall, like a canyon.
-Sautee mushrooms, garlic, and spinach using 1-2 TBSP of olive oil until mushrooms are soft and spinach is wilted.
-Sprinkle half of cheese on the bottom of the meatloaf "canyon", put the sautéed mushrooms and spinach on top, then sprinkle on the rest of the cheese.
-Pull the long sides up over the meatloaf, sealing the ends together over top of the filling. Make sure all the filling is completely covered!
-Bake for 45-60 minutes, until the meat reaches 160* internally.
-Allow to sit and cool for 10 minutes before serving. This allows the filling to solidify a little bit before serving.